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Heat Process Values F (2nd Ed.) for several Commercial Pasteurization and Sterilization Processes: Overview, Uses, and Restrictions
Janwillem Rouweler - [email protected]; June 12, 2015
Which heat process value F should a particular food receive to make it safe and shelf stable? 10 * Section 1 lists reported sterilization values F0 = F 121.1 (= F zero) for commercial food preservation processes of all types of food products, for several package sizes and types. * Section2 contains reported pasteurization values F, or P, of a great variety of foods. The required storage conditions of the pasteurized foods, either at ambient temperature, or refrigerated (4-7 °C), are indicated. * Section 3 shows a decision scheme: should a particular food be pasteurized or sterilized? This depends on the intended storage temperature (refrigerated or ambient) after heating, the required shelf life (7 days to 4 years), the food pH (high acid, acid, or low acid), the food - water activity aW, and on the presence of preservatives such as nitrite NO2 (E250) mixed with salt NaCl, or nisin. * In Section 4, two worked examples are presented on how to use an F value when calculating the actual sterilization time Pt: - C.R. Stumbo’s (1973) calculation method has been manually applied, verified by computer program STUMBO.exe, to find the sterilization time and the thiamine retention of bottled liquid milk in a rotating steam retort; - O.T. Pham’s (1987; 1990) formula method, incorporated in Excel program “Heat Process calculations according to Pham.xls”, has been used to find the sterilization time and the nutrient retention of canned carrot purée in a still steam retort. * The worked example in Section 5 illustrates the use of the pasteurization value F of apple juice, in calculating the required (average) residence time in the holding tube of a heat exchanger. The Excel program Build-Heat-Exchanger.xls next calculates the juice’s spoilage rate by a mold, a yeast and an enzyme, and the nutrient retention of vitamins C and folic acid in the pasteurized juice. * Section 6 explains how F values can be calculated when a microbial analysis of the food is available. The actual pasteurization or sterilization time calculations should be based on all micro-organisms of concern present, and rather NOT on the highest F value only! An example calculation shows that the required F value for a food, to be sold in a moderate climate country, usually differs considerably from the F, required for the same food, to be sold in tropical areas.
10 °c 1. STERILIZATION VALUES: F0 = F 121.1 °C
10 STERILIZATION VALUES (F0 = F 121.1) FOR COMMERCIAL FOOD PROCESSES Product Can name; Approximate Source size DxH mm; sterilization 10 ml value F 121.1 Vegetables Almonds, 4 Decimal Heating for 1.6 Silva & Gibbs (2012), p. 698 roasted in oil reductions of min. in oil of Salmonella sp 126.7 C. Due to the low water activity of dried almonds, the D value of Salmonella in Commercially almonds is increased considerably. 5 Decimal Heating for 2 reductions of min. in oil of Salmonella sp 126.7 C. Asparages 3 min. Stork in Reichert (1985) 2 - 4 min. Alstrand-Ecklund in Reichert (1985) All 2 - 4 min. American Can Co. (1952); Ahlstrand & Ecklund (1952) 3.5 - 6 min. Stumbo in Reichert (1985) 10 1. Sterilization values F 121.1 for commercial food processes -2-
10 STERILIZATION VALUES (F0 = F 121.1) FOR COMMERCIAL FOOD PROCESSES Product Can name; Approximate Source size DxH mm; sterilization 10 ml value F 121.1 4 - 6 min. Smith (2011) p. 254 2.8 - 3.3 min. NCA in Reichert (1985) 2 - 4 min. Andersen in Reichert (1985) Baby foods Baby food; 3 - 5 min. Brennan (1979) p. 261; 52x72; 140 ml Holdsworth (1997) p. 175-176 Beans in tomato sauce 8 - 15 min. Alstrand-Ecklund in Reichert (1985) 1.6 - 3.4 min. NCA in Reichert (1985) All 4 - 6 min. Brennan (1979) p. 261 A2; 83x114; 7.0 min. in Holdsworth (1997) p. 188 1) 580 ml core; 11.6 min. total. UT; 73x115; 5.8 min. in Holdsworth (1997) p. 188 1) 445 ml core; 8.3 min. total. Carrots 3 min. Stork in Reichert (1985) 8 - 11 min. Stumbo in Reichert (1985) 3.5 - 10.4 min. NCA in Reichert (1985) All 3 - 4 min. Brennan (1979) p. 261 Carrot purée A1; 65x101; 5.5 min. in Holdsworth (1997) p. 188 1) 315 ml core; 8.0 min. total. Celery A2; 83x114; 3 - 4 min. Brennan (1979) p. 261 580 ml Celeriac purée A1; 65x101; 4.2 min. in Holdsworth (1997) p. 188 1) 315 ml core; 6.0 min. total. Champignons 4.1 - 9.3 min. NCA in Reichert (1985) Chili con carne Various 6 min. American Can Co. (1952); Ahlstrand & Ecklund (1952) UT; 73x115; 4.5 min. in Holdsworth (1997) p. 188 1) 445 ml core; 6.6 min. total. Corn 5.6 min. Stork in Reichert (1985) 8.9 - 12.4 min. NCA in Reichert (1985) Corn, whole kernel, brine No. 2/A2; 9 min. American Can Co. (1952); packed 83x114; Ahlstrand & Ecklund (1952) 580 ml No. 10/A10; 15 min. American Can Co. (1952); 153x178; Ahlstrand & Ecklund (1952) 3110 ml Corn, Cream style corn No. 2/A2; 5 - 6 min. American Can Co. (1952); 83x114; Ahlstrand & Ecklund (1952) 580 ml No. 10/A10; 2.3 min. American Can Co. (1952); 153x178; Ahlstrand & Ecklund (1952) 3110 ml
Drinks; still drinks F123 = 15 s Tetrapak (2013) if 4.2 < pH < 4.6.
. F138 = 4 s Tetrapak (2013) if pH > 4.6. Green beans 3.0 min. Stork in Reichert (1985) 3.5 - 6.0 min. Alstrand-Ecklund in Reichert (1985) 3.5 - 6 min. Stumbo in Reichert (1985) 3.0 - 6.3 min. NCA in Reichert (1985) 3 - 4 min. Andersen in Reichert (1985) Green beans in brine up to A2; 4 - 6 min. Brennan (1979) p. 261 up to 83x114; up to 580 ml A2 to A10; 6 - 8 min. Brennan (1979) p. 261 83x114; 580 ml; to 153x178; 10 1. Sterilization values F 121.1 for commercial food processes -3-
10 STERILIZATION VALUES (F0 = F 121.1) FOR COMMERCIAL FOOD PROCESSES Product Can name; Approximate Source size DxH mm; sterilization 10 ml value F 121.1 110 ml No. 2; A2 3.5 min. American Can Co. (1952) 87.3x115.9; 591 ml No. 10/A10; 6 min. American Can Co. (1952); 153x178; Ahlstrand & Ecklund (1952) 3110 ml
Gudeg = young Canned in F0 = 20 min. Hariyadi et al (2013) jackfruits; mixture of (preferably at also known as Gori spices, palm TR = 121 min sugar and and Pt = 57.1 coconut milk min.). Jackfruits see at Gudeg
Juices, Nectars and Still F123 = 15 s Tetrapak (2013) Drinks (JNSD) if 4.2 < pH < 4.6.
F138 = 4 s Tetrapak (2013) if pH > 4.6. Mushrooms 4.2 - 7 min. Stork in Reichert (1985) Mushrooms: 4.1 - 9.3 min. NCA in Reichert (1985) Champignons Mushrooms in brine A1; 65x101; 8 - 10 min. Brennan (1979) p. 261 315 ml Mushrooms in butter up to A1; 6 - 8 min. Brennan (1979) p. 261 up to65x101; up to 315 ml 10 1 Mushroom soup, cream A1; 65x101; F 115.7 = 3.5 Holdsworth (1997) p. 188 ) 315 ml min. in core; 10 F 115.7 = 5.8 min. total. Lentils with pork 3.9 - 4.6 min. Wirth, Tacács, Leistner in Reichert (1985)
Nectars F123 = 15 s Tetrapak (2013) if 4.2 < pH < 4.6.
F138 = 4 s Tetrapak (2013) if pH > 4.6. Onions 4 - 7 min. Stumbo in Reichert (1985) Peas 5.6 - 8 min. Stork in Reichert (1985) 6.0 - 11.3 min. NCA in Reichert (1985) Peas and potatoes 7.3 - 13.9 min. NCA in Reichert (1985) Peas in brine up to A2; 6 min. Brennan (1979) p. 261 up to 83x114; up to 580 ml A2 to A10; 6 - 8 min. Brennan (1979) p. 261 83x114; 580 ml; to 153x178; 3110 ml No. 2/A2; 7 min. American Can Co. (1952); 83x114; 580 ml Ahlstrand & Ecklund (1952) No. 10/A10; 7 min. American Can Co. (1952); 153x178; Ahlstrand & Ecklund (1952) 3110 ml
Potatoes 3 - 3.5 min. Stork in Reichert (1985) 3.0 - 10.8 min. NCA in Reichert (1985) Spinach 4 min. Stork in Reichert (1985) 7 - 11 min. Alstrand-Ecklund in Reichert (1985) 3.0 - 4.3 min. NCA in Reichert (1985) Tomato juice 0.7 min. Schobinger, U. (Ed.) (1987) p. 513 (see also at section 2 of 10 1. Sterilization values F 121.1 for commercial food processes -4-
10 STERILIZATION VALUES (F0 = F 121.1) FOR COMMERCIAL FOOD PROCESSES Product Can name; Approximate Source size DxH mm; sterilization 10 ml value F 121.1 pasteurized products) Tomato soup, non-cream All 3 min. Brennan (1979) p. 261 Tomato soup 0.5 min. Taylor, K.; Crosby, D. (2006) p. 7-9 if pH < 4.5 Vegetable juices 4 min.; 5 - 6 Schobinger, U. (Ed.) (1987) p. 513 min.; 10 min. Vegetables 3 - 6 min. Smith (2011) p. 254
Meat & Poultry Beef in own gravy 4.1 - 4.3 min. Wirth, Tacács, Leistner in Reichert (1985) Beef: Minced Beef UT; 73x115; 6 min. in core; Holdsworth (1997) p. 188 1) 445 ml 8.6 min. total. Brawn 4.5 - 4.7 min. Wirth, Tacács, Leistner in Reichert (1985) Br h rst ; can 0.6 min. Reichert (1985) p. 97; table 26 completely filled; so no separate sausages. - NO2 added. Chicken 6 - 8 min. Alstrand-Ecklund in Reichert (1985) Chicken, boned All 6 - 8 min. American Can Co. (1952); Ahlstrand & Ecklund (1952) Chicken supreme sauce UT; 73x115; 4.5 min. in Holdsworth (1997) p. 188 1) 445 ml core; 6.6 min. total. Chicken fillets (breast) in up to 16 oz; 6 - 10 min. Brennan (1979) p. 261 jelly up to 73x118; 454 ml Corned Beef 5 min. Stumbo in Reichert (1985) 4.0 - 4.9 min. Wirth, Tacács, Leistner in Reichert (1985) 4.0 min. Reichert (1985) p. 130 300x200; 4.5 min. in Holdsworth (1997) p. 188 1) 76x51; core; 180 ml 6.6 min. total. Corned Beef 12 min. Reichert (1985) p. 130 for tropics Frankfurters in brine up to 16A/16Z 3 - 4 min. Brennan (1979) p. 261 Game: Poultry and A2½ to A10; 15 - 18 min. Brennan (1979) p. 261 Game, whole in brine 99x119; 850 ml; to 153x178; 3110 ml Goulash 4.0 - 4.5 min. Wirth, Tacács, Leistner in Reichert (1985) Ham 5 min. Alstrand-Ecklund in Reichert (1985) 0.1 - 0.3 min. NCA in Reichert (1985) Ham sterile 1 and 2 lb; 3 - 4 min. Holdsworth (1997) p. 175-176 Ham 3.3% brine 0.3 - 0.5 min. Holdsworth (1997) p. 175-176; Codex Alimentarius (1986) Ham 4.0% brine 0.1 - 0.2 min. Holdsworth (1997) p. 175-176; Codex Alimentarius (1986) Ham and Shoulder 3.3% 0.3 - 0.5 min. Footitt (1995) p. 203-204 - brine (150 ppm NO2 ) Ham and Shoulder 4.0% 0.1 - 0.2 min. Footitt (1995) p. 203-204 - brine (150 ppm NO2 ) Liver pate; 1.2 min. Reichert (1985) p. 103-105 coarse liver pate = Grobe leber rst ; Pre-heating ingredients at 80 ⁰C while - NO2 added. stirring. Rotating retort; retort temperature 110 ⁰C; slow cooling. This all to prevent fat separation. Use small, flat cans or glass jars; 10 1. Sterilization values F 121.1 for commercial food processes -5-
10 STERILIZATION VALUES (F0 = F 121.1) FOR COMMERCIAL FOOD PROCESSES Product Can name; Approximate Source size DxH mm; sterilization 10 ml value F 121.1 preferably H:D = 1:1; preferably product mass 200 grams.
A very high fat % reduces water activity, and thus increases shelf life. Liver pate; fine; spread 1.2 min. Reichert (1985) p. 103-105 - NO2 added. For organoleptic quality: Pre-heating ingredients at 80 ⁰C while stirring. Rotating retort; retort temperature 110 ⁰C; slow cooling. This all to prevent fat separation. Use small, flat cans or glass jars; preferably H:D = 1:1; preferably product mass 200 grams.
A very high fat % reduces water activity, and thus increases shelf life. Liver pate (spread): fine 5 min. Reichert (1985) p. 105-113 liver pate. For organoleptic quality: Use small flat cans; large diameter, small height, such as DxH = 163x10 mm. Retort temp 140 ⁰C, maximum product temperature 120 ⁰C. Preferably product mass 200 grams. Luncheon Meat 0.3 - 0.8 min. Andersen in Reichert (1985) Luncheon Meat 3.0 - 1.0 - 1.5 min. Footitt (1995) p 203-204; 4.0% brine (150 ppm Holdsworth (1997) p. 175-176; - NO2 ) Codex Alimentarius (1986) Luncheon Meat 4.0 - 1.0 min. Footitt (1995) p. 203-204; 4.5% brine (150 ppm Holdsworth (1997) p. 175-176 - NO2 ) Codex Alimentarius (1986) Luncheon Meat 5.0 - 0.5 min. Footitt (1995) p. 203-204; 5.5% brine (150 ppm Holdsworth (1997) p. 175-176; - NO2 ) Codex Alimentarius (1986) Meats: Cured meats and up to 16Z 8 - 12 min. Brennan (1979) p. 261; vegetables Holdsworth (1997) p. 175-176 Meats: Low acid canned 0.5 min. to 1.5 Holdsworth (1997) p. 174 cured meats: min. pH 4.5 A mixture of salt NaCl and sodium nitrite (NO2-), together with refrigerated storage, and control of the initial spore load, inhibit spore growth. 0.65 to 0.85 Reichert (1985); min. Sielaff (1996)
Shelf life at least 1 year if storage temperature T < 20 °C, and c red b a mixture of salt NaCl and sodium nitrite (NO2-). Meats in gravy All 12 - 15 min. Brennan (1979) p. 261; Holdsworth (1997) p. 175-176; Smith (2011) p. 254 Meat, Sliced meat in Ovals 10 min. Brennan (1979) p. 261; gravy Holdsworth (1997) p. 175-176 Meat loaf No. 2; A2; 6 min. American Can Co. (1952); 83x114; Ahlstrand & Ecklund (1952) 580 ml Meat pies Tapered; flat 10 min. Brennan (1979) p. 261 Pork in own gravy 3.9 - 4.1 min. Wirth, Tacács, Leistner in Reichert (1985) Poultry and Game, whole A2½ to A10; 15 - 18 min. Brennan (1979) p. 261 in brine 99x119; 10 1. Sterilization values F 121.1 for commercial food processes -6-
10 STERILIZATION VALUES (F0 = F 121.1) FOR COMMERCIAL FOOD PROCESSES Product Can name; Approximate Source size DxH mm; sterilization 10 ml value F 121.1 850 ml Roast Beef 5 min. Stumbo in Reichert (1985) Sausages 1 - 3 min. Andersen in Reichert (1985) 4.2 - 4.7 min. Wirth, Tacács, Leistner in Reichert (1985) 0.6 - 0.8 min. Heldtmann-Reichert in Reichert (1985) 0.6 - 0.8 min. Reichert (1985) p. 105. Preferably retort temperatures lower than 115 ⁰C to reduce quality deterioration. Shelf life 1 year. Sausages in brine. 0.8 min. Reichert (1985) p. 97. - NO2 added. Shelf life at least 1 year. Sausages, 2.5% brine 1.5 min. Footitt (1995) p. 203-204; - (150 ppm NO2 ) Holdsworth (1997) p. 175-176 Sausages, Vienna, in Various 5 min. American Can Co. (1952); brine Ahlstrand & Ecklund (1952) Sausages: Frankfurters in up to 16A/16Z 3 - 4 min. Brennan (1979) p. 261 brine Sausages in fat up to 1 lb 4 - 6 min. Brennan (1979) p. 261 Sausage meat dough in 0.6 min. Reichert (1985) p. 97; table 26 can; Br h rst ; can completely filled; so no - separate sausages. NO2 added. Schmat fleisch . 1.2 min. Reichert (1985) p. 103-105 - NO2 added. Pre-heating ingredients at 80 ⁰C while stirring. Rotating retort; retort temperature 110 ⁰C; slow cooling. This all to prevent fat separation. Use small, flat cans; preferably H:D = 1:1; preferably product mass 200 grams. Steak: Stewed Steak UT; 73x115; 9.0 min. in Holdsworth (1997) p. 188 1) 445 ml core; 12.0 min. total.
Fish products Crab in brine 3.5 - 3.9 min. NCA in Reichert (1985) Crab Crabs shall be Georgia Dept of Agricultture cooked under steam pressure until such time that the internal temperature of the centermost crab reaches 235 degrees F(112.8 degrees C). Fish in brine 5.6 - 8 min. Stumbo in Reichert (1985) 5 - 6 min. Andersen in Reichert (1985) Fish products 5 - 20 min. Frott & Lewis (1994) Herrings in tomato sauce Ovals 6 - 8 min. Brennan (1979) p. 261 6 - 8 min. Smith (2011) p. 254 Langoustines 3.6 - 7.2 min. NCA in Reichert (1985) 3 - 4 min. Andersen in Reichert (1985) Lobsters 3.6 - 7.2 min. NCA in Reichert (1985) 3 - 4 min. Andersen in Reichert (1985) Mackerel in brine 301x411; 2.9 - 3.6 min. American Can Co. (1952) 78x118; 479 ml 301x411; 3 - 4 min. Ahlstrand & Ecklund (1952) 78x118; 10 1. Sterilization values F 121.1 for commercial food processes -7-
10 STERILIZATION VALUES (F0 = F 121.1) FOR COMMERCIAL FOOD PROCESSES Product Can name; Approximate Source size DxH mm; sterilization 10 ml value F 121.1 479 ml Mackerel in tomato sauce UT; 73x115; 7.0 min. in Holdsworth (1997) p. 188 1) 445 ml core; 10.9 min. total. Oysters - Atlantic 5.9 - 6.0 min. NCA in Reichert (1985) Oysters - Pacific 2.7 - 6.0 min. NCA in Reichert (1985) Sardines in mustard 0.7 min. NCA in Reichert (1985) sauce Sardines in tomato sauce 1.5 min. NCA in Reichert (1985) Sardines in oil 2.4 min. NCA in Reichert (1985) Tuna 2.7 - 7.8 min. NCA in Reichert (1985) Tuna; in oil, or in 2% 10 min. Ali et all (2005); brine, or in tomato 307 x 109; 10 min. Martin Xavier et al (2007) p. 162 sauce, or in curry. 87 x 40; 6 oz 170 ml
Dairy products Baby foods Baby food; 3 - 5 min. Brennan (1979) p. 261; (in glass bottles) 52x72; Holdsworth (1997) p. 175-176 140 ml Chocolate Drinks Pre-heating De Wit (2001) p. 48 mixture at F90 = 15 min. Autoclave sterilization of bottled product F120 = 30 min. Cream 4 and 6 oz 3 - 4 min. Brennan (1979) p. 261; 114 and 170 ml Holdsworth (1997) p. 175-176 130 - 200 ml 3 - 4 min. Holdsworth (1997) p. 175-176 16 Z 6 min. Brennan (1979) p. 261 (approx 500 ml) 45 min. at Statutory Instruments 1509 (1983; UK). T 104 C 45 min. at Rees & Bettison (1991) p. 31 T 108 C 140 ⁰C for 2 UK Statutory heat treatment seconds. requirements for UHT products, quoted by Lewis (2003) in Smit (2003) p. 95- 96); and by Lewis (2006) in Brennan (2007) p. 62 Cream; sterilized coffee sterilization in 20 min. 115 °C; Walstra (2006) p. 449 cream 20% fat bottle 9 log reductions of Bacillus subtilus. Cream; sterilized coffee UHT sterilization 10 sec at 140 Walstra (2006) p. 449 cream 20% fat; UHT °C. Cream; UHT UHT sterilization 2 s at Lewis & Heppell (2000) p. 271 T 140 C. Evaporated milk; coffee up to 16 oz; 5 min. Brennan (1979) p. 261 milk up to 73x118; 454 ml Evaporated milk 5 min. Smith (2011) p. 254 Evaporated milk; coffee In bottle 10 - 40 min at HAS milk sterilization 115 - 120 °C. Evaporated whole milk In bottle Pre-heating in Walstra (2006) p. 499 sterilization heat exchanger 30 s 130 °C. In past: preheating in tank 20 min at T < 100 °C. Sterilization in bottle or can: 10 1. Sterilization values F 121.1 for commercial food processes -8-
10 STERILIZATION VALUES (F0 = F 121.1) FOR COMMERCIAL FOOD PROCESSES Product Can name; Approximate Source size DxH mm; sterilization 10 ml value F 121.1 15 min. 120 °C. Evaporated whole milk UHT sterilization Pre-heating in Walstra (2006) p. 499 heat exchanger 30 s 130 °C. In past: preheating in tank 20 min at T < 100 °C. Flowing UHT sterilization 15 s 140 °C. Evaporated whole milk UHT sterilization Pre-heating in Lewis & Heppell (2000) p. 274 heat exchanger 15 s 135-145 °C. Next concentrate 2.5 to 3x. Then UHT 142 ⁰C 5 s; Homogenize; packaging. UHT sterilization Pre-heating 10 Lewis & Heppell (2000) p. 274 min. 90 ⁰C or in heat exchanger 15 s 135-145 °C. Next concentrate 2.5 to 3x. Then UHT 142 ⁰C 15 s; cool, Reheat to 115 ⁰C 20 min. Homogenize; packaging. Evaporated whole milk, 13 min. 117 °C. Walstra (2006) p. 501 recombined from skim milk powder, water and milk fat Ice cream mix (UHT) 2 seconds at UK Statutory heat treatment 148.9 ⁰C. requirements for UHT products, quoted by Lewis (2003) in Smit (2003) p. 95- 96); and in Lewis (2006) in Brennan (2007) p. 62 Milk, Cocoa taste 10 - 40 min at HAS 115 - 120 °C. Milk 5 - 8 min. Stumbo in Reichert (1985) 8 min. Lewis (2003) in Smit (2003) p. 93 Milk; in bottle or can 5 - 8 min. Reichert (1985); Shapton (1994)
Milk: full cream F125 = 2-4 min. Westergaard (1994) p. 16 Milk; sterilized UHT UHT F149 = 2 sec. Shapton (1994) 10 UHT F 149 = 2 s. Reichert (1985) UHT 2 s - 40 s at HAS 140 - 145 °C. Milk; sterilized UHT; 1 s at The Milk and Dairy Regulations (1988): skimmed and semi- T 135 C. No. 2208, schedule 2; UK Govt; skimmed Lewis (2006) in Brennan (2006) p. 62 Milk, ltra-paste ri ed UHT direct; 2 - 4 s at 138 Lewis (2003) in Smit (2003) p. 92; not hermetically ⁰C; refrigerated Cornell University (2010) sealed, so unopened shelf refrigeration life 30-90 days. required. 10 1. Sterilization values F 121.1 for commercial food processes -9-
10 STERILIZATION VALUES (F0 = F 121.1) FOR COMMERCIAL FOOD PROCESSES Product Can name; Approximate Source size DxH mm; sterilization 10 ml value F 121.1 Milk, first UHT sterilized, UHT UHT 4 s at 137 Lewis (2003) in Smit (2003) p. 94 next filled in bottles, ⁰C, next mild sealed and then mildly conventional retorted retorting to kill recontamination caused during filling stage. Milk powder: Milk to 5 min. 90 °C; Walstra (2006) p. 530 produce high heat milk 1 min. 120 °C. po der (WPN Inde 5 mg N/g) Milk powder: Skim milk UHT: 30 s at Caric (1994) p. 98-99 to produce high heat milk 121 °C - 148 po der (WPN Inde 5 °C. mg N/g) Milk powder: Milk to 3-5 min. at 88 - Caric (1994) p. 65-66 produce milk powder 90 °C; several seconds at 130 °C. Milk powder: Milk to 1 min. at 95 ⁰C Walstra (2006) p. 515 produce full-cream milk (also to prevent powder auto-oxidation). From 60 C to Milk powder: Milk to ⁰ F125 = 2 - 4 Westergaard (1994) p. 16 produce full-cream milk 80 ⁰C indirect min. powder heating; from 80 ⁰C to 110 ⁰C direct steam injection to avoid interactions between whey proteins; from 110 ⁰C to 125 ⁰C direct steam injection. Milk powder; for skim UHT of skim 1 min. at 130 Walstra (2006) p. 500 milk powder to produce milk °C. recombined evaporated milk Milk puddings up to 16 Z 4 - 10 min. Brennan (1979) p. 261 (approx 450 ml) 4 - 10 min. Smith (2011) p. 254 Milk-based drinks 45 min. at Statutory Instruments 1508 (1983) T 104 C. UK). Milk-based products UHT; 2 seconds UK Statutory heat treatment at 140 ⁰C. requirements for UHT products, quoted by Lewis (2003) in Smit (2003) p. 95- 96; and Lewis (2006) in Brennan (2006) p. 62
Sweetened condensed aW 0.84 2 min. in can; Walstra (2006) p. 508 milk or 5 s at 135 °C (UHT).
Other products
Dog food No. 2; 83x114; 12 min. American Can Co. (1952) 580 ml No. 10; 6 min. American Can Co. (1952) 153x178; 3110 ml Petfoods 6 - 12 min. Stork in Reichert (1985) up to 16 Z; 15 - 18 min. Brennan (1979) p. 261 15 - 18 min. Smith (2011) p. 254 10 1. Sterilization values F 121.1 for commercial food processes -10-
10 STERILIZATION VALUES (F0 = F 121.1) FOR COMMERCIAL FOOD PROCESSES Product Can name; Approximate Source size DxH mm; sterilization 10 ml value F 121.1 A2; 83x114; 12 min. Ahlstrand & Ecklund (1952) 580 ml A10; 153x178; 6 min. Ahlstrand & Ecklund (1952) 3110 ml 10 1 UT; 73x115; F 128.5 = 12.0 Holdsworth (1997) p. 188 ) 445 ml min. in core; 10 F 128.5 = 20.0 min. overall. Soup 10 - 12 min. Andersen in Reichert (1985) Soup 4 - 5 min. Smith (2011) p. 254 Soup: Cream soups A1; 65x101; 4 - 5 min. Brennan (1979) p. 261 315 ml to 16 Z up to A10; 6 - 10 min. Brennan (1979) p. 261 up to 153x178; 3110 ml Soup: Meat soups up to 16 Z 10 min. Brennan (1979) p. 261 10 1 Soup: Mushroom soup, A1; 65x101; F 115.7 = 3.5 Holdsworth (1997) p. 188 ) cream 315 ml min. in core; 10 F 115.7 = 5.8 min. total. Soup: Tomato soup, non- All 3 min. Brennan (1979) p. 261 cream Soup: Ox tail soup 4.0 - 4.9 min. Wirth, Tacács, Leistner in Reichert (1985) Spaghetti 5.5 min. Stumbo in Reichert (1985) Spaghetti hoops in U8; 73x61; 7.5 min. in Holdsworth (1997) p. 188 1) tomato sauce 230 ml core; 11.6 min. total. Spaghetti in tomato A2½; 99x119; 6.0 min. in Holdsworth (1997) p. 188 1) sauce 850 ml core; 9.0 min. total. White wine sauce UT; 73x115; 4.5 min. in Holdsworth (1997) p. 188 1) 445 ml core; 6.5 min. total.
Low water activity products Almonds, 4D reduction of Heating for 1.6 Silva & Gibbs (2012) p. 698 roasted in oil Salmonella sp min. in oil of 126.7 ⁰C. Due to the low water activity, the D Commercially value of Salmonella in almonds is 5D reductions of Heating for 2 increased considerably. Salmonella sp min. in oil of 126.7 ⁰C.
1 10 ) Holdsworth (1997: 188) lists two different F 121.1 values: the lowest value measured in the coldest spot ( core ) of the packaged food; the higher al e is the overall or integrated F value. 10 1. Sterilization values F 121.1 for commercial food processes -11-
10 General principles on F 121.1 sterilization values for groups of foods Type of food Remarks Approx. sterilizing value Sources 10 F 121.1 10 Low acid canned Food safety: F 121.1 > 3.0 min. Holdsworth foods: Botulinum Cook for safety: after heat (1997) p. 174 pH 4.5 processing less than 1 C. botulinum spore per 1012 cans. Spoilage still possible. Low acid canned Food safety: Small cans D x H = 54.0 Stumbo (1983) foods: Botulinum Cook for safety: after heat mm x 57.2 mm (96.54 p. 537-538 pH 4.5 processing less than 1 C. botulinum cm3): 12 10 spore per 10 cans. F 121.1 2.80 min.
Assumption: initially 1 spore of Large cans D x H = 3 Clostridium botulinum per cm . 157.2 mm x 177.8 mm (3133.96 cm3): Spoilage still possible. 10 F 121.1 3.10 min.
For convection heating (= liquid) foods: F in coldest spot (core); for conduction heating foods (solids): F total = integral lethal capacity. Low acid canned Shelf life: Frequently Holdsworth 10 foods: To be safe, and to prevent spoilage. F 121.1 6.0 min. (1997) p. 174 pH 4.5 Low acid canned 12-log reduction of C. ICMSF (2002); foods: botulinum, or probability IOM NRC pH 4.5 of a viable spore being (2003); -9 present < 10 per can Bean (2012), table 2.1 (a can = 1kg) (if N0 = 1 -1 g ) Low acid canned Shelf life: Small cans D x H = 54.0 Stumbo (1983) foods: To be safe, and to prevent spoilage. mm x 57.2 mm (96.54 p. 537-538 pH 4.5 cm3): 10 Organism of concern is spoilage spore F 121.1 8.99 min. Clostridium sporogenes. Large cans D x H = Assumption: initially 1 spoilage spore of 157.2 mm x 177.8 mm 3 Clostridium sporogenes per cm . (3133.96 cm3): After heat processing less than 1 10 F 11.24 min. Clostridium sporogenes spore per 104 121.1
cans. For convection heating
(= liquid) foods: F in coldest spot (core); for conduction heating foods (solids): F total = integral lethal capacity. 10 Low acid canned Shelf life in moderate climate: F 121.1 = 3.0 min. to Reichert (1985); foods: 4 months to 4 years if storage 8.0 min. Sielaff (1996) pH 4.5 temperat re T 25 C. Microbial stable; thermophilic spoilage spores, which germinate at T > 35 °C, are present in 1:100 cans. Shelf life limited due to sensory deterioration by enzymatic and/or chemical spoilage at moderate storage temperature. 10 Low acid canned Shelf life in moderate climate: F 121.1 = 4.0 - 5.5 min. FAO (2007) Ch. foods: up to 4 years. 22 pH 4.5 In the food industry the most heat resistant pathogens are Clostridium botulinum spores for which a minimum 10 1. Sterilization values F 121.1 for commercial food processes -12-
10 General principles on F 121.1 sterilization values for groups of foods Type of food Remarks Approx. sterilizing value Sources 10 F 121.1 F-value of 2.52 needed. The most heat resistant spores for spoilage are the Clostridium sporogenes spores which require minimum F-values of 2.58. Based on these microbiological considerations and including a sufficient safety margin, sterilized canned products should be produced with F- values of 4.0-5.5. The retort temperatures to be used may vary between 117 and 130°C (depending on the heat sensitivity of the individual products). A shelf life of up to four years at storage temperatures of 25°C or below can be achieved. 10 Low acid canned Shelf life in tropical climate: F 121.1 = 16 min. to Reichert (1985); foods: 1 year at storage temperature 20 min. Sielaff (1996) pH 4.5 T 35-40 °C. (for tropics) Food is microbial stable. Thermophilic spoilage spores, which germinate at T > 35 °C, are present in the heated food in 1:100 000 cans. Shelf life in tropics is limited due to rapid sensory deterioration by enzymatic and/or chemical spoilage at high storage temperatures. 10 In tropical countries, where the F 121.1 = 12 - 15 min. FAO (2007) Ch. storage temperatures may exceed 25°C, 22 specific canned products for tropical conditions are manufactured. In these cases the summary F-values have to be increased to F-value = 12-15 min., which permits safe storage of the finished products under storage temperatures up to 40°C. 10 Low acid canned A mixture of salt NaCl and sodium nitrite F 121.1 = 0.5 min. to Holdsworth cured meats: (NO -), together with refrigerated 10 (1997) p. 174 2 F = 1.5 min. pH 4.5 storage, and control of the initial spore 121.1 load, inhibit spore growth. 10 Shelf life at least 1 year if storage F 121.1 = 0.65-0.85 Reichert (1985); temperature T < 20 °C, and salt NaCl min. Sielaff (1996) - and sodium nitrite (NO2 ). 10 Acid products: Control survival and growth of spoilage F 121.1 = 0.7 min. Hersom & 3.7 < pH < 4.5 spore formers such as Hulland (1980); Bacillus coagulans, Bacillus polymyxa, 8.3 Somers (1968) F = 10 min. if pH (in the past: Bacillus macerans, and of the spoilage 93.3 p. 67 = 4.3 - 4.5. acid products butyric anaerobes Clostridium butyricum were defined as and Clostridium pasteurianum. 8.3 Somers (1968) 4.0 < pH < 4.5) F 93.3 = 5 min. if pH = p. 67 4.0 - 4.3.
2. Pasteurization values F for commercial food processes -13-
2. PASTEURIZATION VALUES F or P
PASTEURIZATION VALUES F FOR COMMERCIAL FOOD PROCESSES Product Approximate Additional information; Remarks Source pasteurization value F or P Beer and Beverages (see also section Fruits and Vegetables ) 7 7 Beer F 60 = 5.6 min. F 60 = 5.6 min. is also called 5.6 Holdsworth (1992) pasteurization units: 5.6 PU. p. 57; Holdsworth (1997) p. 106-107; Tucker (2011) p. 59
Beer F65-68 = 20 min. Destruction of spoilage micro- Ramaswamy et al (in bottle) organisms (wild yeasts, (2005), table 3.1 Lactobacillus species), and residual yeasts (Saccharomyces species).
Beer F60 = 15 min. Either flash pasteurization, followed Silva et al (2014) p. (= 15 PU) by aseptically packaging in metal 588 - 589 barrels, or pasteurization in bottles or cans in a tunnel pasteurizer.
F60 = 1 - 5 min. Effective for microbial (= 1 - 5 PU) inactivation .
F60 = 8 - 30 min. Generally used to ensure the (= 8 - 30 PU) absence of resistant organisms . 7 Beer, stabilized at room F 60 = 20 - 120 If beer is carbonated, contains Silva & Gibbs temperature min. alcohol, and is bittered with hops (2008) section (= 20 - 120 PU) (all natural antimicrobials). 2.4.2.1 6.9 Beer F 75 = 30 s Lewis & Heppell (2000) p. 223 7 Pilsner beer F 60 = 20 min. Heineken 7 Beer: Pilsner and Lager 15 min. < F 60 < EBC (1995) p. 13 25 min. 7 Beer: Ales and Stout 20 min. < F 60 < EBC (1995) p. 13 35 min. 7 Beer: low alcoholic 40 min. < F 60 < EBC (1995) p. 13 60 min. 7 Beer: non alcoholic 80 min. < F 60 < EBC (1995) p. 13 beers; less bitter beers 120 min. 7 120 min. < F 60 < In non-alcoholic beers the spoilage Lanthoen and 300 min. lactic acid bacteria (LAB) and the Ingledew (1996), (= 120 - 300 PU) pathogens such as E. coli and S. cited in Silva & typhimurium are considerably more Gibbs (2008) heat resistant compared to beer section 2.4.2.1 with 5 % v/v of alcohol. 7 Lemonades 300 min. < F 60 < EBC (1995) p. 13 500 min. 7 Fruit juices 3000 min. < F 60 EBC (1995) p. 13 < 5000 min.
Meat & Poultry Beef: Ready-to-Eat 6.5-log reduction of Salmonella FSIS (1999): (RTE) cooked beef Internal temperature 62.8 ⁰C. Appendix A ; products IOM NRC (2003); Bean et al (2012), table 2.1; p. 8+9 Beef: Ready-to-Eat See a Meats: Ready-To-Eat (RTE) Meats (RTE) cooked beef products 6 Burgers; Beef burger F 70 = 2 min. 6-log reduction of E. coli O157:H7 ACMSF (2007) p. 27 cells in minced meat; z = 6 ⁰C. Cooked Beef See at Meats: Ready-To-Eat (RTE) Meats
Cooking sauce F85 = 5 min. pH = 3.7; aW = 0.92. Taylor, K.; Crosby, 2. Pasteurization values F for commercial food processes -14-
PASTEURIZATION VALUES F FOR COMMERCIAL FOOD PROCESSES Product Approximate Additional information; Remarks Source pasteurization value F or P In jar process. D. (2006) p. 46 No preservatives. Storage instructions: refrigerate on opening; use within 1 week. Corned beef; Cooked See at Meats: Ready-To-Eat (RTE) Meats Corned Beef
Game: Commercially F63 = 15 s FDA (2013) raised game animals, Summary Chart 4A and exotic species of game animals
Game: Commuted F70 < 1 s FDA (2013) commercially raised F68 = 15 s Summary Chart 4A game animals, F = 1 min. and exotic species of 66 game animals F63 = 3 min.
Game: Wild game F74 = 15 s FDA (2013) animals Summary Chart 4A 10 Ham 3.3% brine F 121.1 = 0.3 - see table ith Sterili ation al es Holdsworth (1997) 0.5 min. at section meat and po ltr . p. 175-176; Can be stored at ambient Codex Alimentarius temperatures. (1986) 10 Ham 4.0% brine F 121.1 = 0.1 - Holdsworth (1997) 0.2 min. p. 175-176; Codex Alimentarius (1986) 10 Ham and Shoulder 3.3% F = 0.3 - Footitt (1995) p. - 121.1 brine (150 ppm NO2 ) 0.5 min. 203-204 10 Ham and Shoulder 4.0% F = 0.1 - Footitt (1995) p. - 121.1 brine (150 ppm NO2 ) 0.2 min. 203-204 10 Ham (Kochschinken) F 70 = 30 - 50 Refrigerated storage. Reichert (1985) p. min. Depending on the initial number of 146 + 148 micro-organisms, in particular D- streptococcus.
Ham filler (sauce) F95 = 5 min. pH = 4; aW = 0.97. Taylor, K.; Crosby, Process and in-bottle pasteurize. D. (2006) p. 46 No preservatives. Storage instructions: Refrigerate on opening; use within 1 week. 10 Luncheon Meat 3.0 - F 121.1 = 1.0 - see table ith Sterili ation al es Footitt (1995) p. 4.0% brine (150 ppm 1.5 min. at section meat and po ltr . 203-204; - NO2 ) Can be stored at ambient Holdsworth (1997) temperatures. p. 175-176); Codex Alimentarius (1986) 10 Luncheon Meat 4.0 - F 121.1 = 1.0 min. Footitt (1995) p. 4.5% brine (150 ppm 203-204; - NO2 ) Holdsworth (1997) p. 175-176 Codex Alimentarius (1986) 10 Luncheon Meat 5.0 - F 121.1 = 0.5 min. Footitt (1995) p. 5.5% brine (150 ppm 203-204; - NO2 ) Holdsworth (1997) p. 175-176; Codex Alimentarius (1986)
Meat: Cooked meat as F70 2 min. Storage time 10 da s if chilled at DOH (1989); an ingredient for chilled storage temp. 4 - 7 °C. Tucker (2011) p. foods 87; p. 90
Meat F63 = 15 s FDA (2013), Summary Chart 4A
Meat, chilled storage F85 > 19 min. and Chilled shelf life of not more than Peck (1995), cited stored at T < 12 ⁰C 28 days to reduce risk of food in Silva & Gibbs botulism. (2008), section 2. Pasteurization values F for commercial food processes -15-
PASTEURIZATION VALUES F FOR COMMERCIAL FOOD PROCESSES Product Approximate Additional information; Remarks Source pasteurization value F or P
F95 = 15 min. and No botulism growth during chilled 2.4.1 stored at T < 12 ⁰C shelf life of 60days.
Meat Products F70 = 2 min. to achieve a 6-D reduction of E. coli ACMSF (2007); O157:H7, Salmonella spp. and L. Bean (2012) p. 13 monocytogenes. and p. 15
Meat: Commuted meats F70 < 1 s FDA (2013), and F68 = 15 s Summary Chart 4A Injected meats F = 1 min. and 66 Mechanically tenderized F63 = 3 min. meats 6 Meat, Minced meats F 70 = 2 min. 6-log reduction of E. coli O157:H7 ACMSF (2007) p. 27 cells in minced meat; z = 6 ⁰C.
Meats: stuffed F74 = 15 s FDA (2013) Summary Chart 4A Meats: Ready-To-Eat These should F = Minimum F = Minimum FSIS (1999): (RTE) Meats: cooked receive a time and processing time processing time Appendix A - beef, cooked roast beef; temperature after minimum after minimum Compliance cooked corned beef combinations to (= reference) (= reference) Guidelines For meet either a 6.5- temperature is temperature is Meeting Lethality log10 or a 7 log10 reached for a 7 reached for a Performance reduction of log10 eduction 6.5 log10 Standards For Salmonella. of Salmonella: reduction of Certain Meat And Salmonella: Poultry Products. F54.4 = 121 F54.4 = 112 Food Safety min. min. Inspection Service, USDA. F55 = 97 min. F55 = 89 min. F55.6 = 77 min. F55.6 = 71 min. F56.1 = 62 min. F56.1 = 56 min. F56.7 = 47 min. F56.7 = 45 min. F57.2 = 37 min. F57.2 = 36 min. F57.8 = 32 min. F57.8 = 28 min. F58.4 = 24 min. F58.4 = 23 min. F58.9 = 19 min. F58.9 = 18 min. F59.5 = 15 min. F59.5 = 15 min. F60 = 12 min. F60 = 12 min. F60.6 = 10 min. F60.6 = 9 min. F61.1 = 8 min. F61.1 = 8 min. F61.7 = 6 min. F61.7 = 6 min. F62.2 = 5 min. F62.2 = 5 min. F62.8 = 4 min. F62.8 = 4 min. F63.3 = 182 s. F63.3 = 169 s. F63.9 = 144 s. F63.9 = 134 s. F64.4 = 115 s. F64.4 = 107 s. F65 = 95 s. F65 = 85 s. F65.6 = 72 s. F65.6 = 67 s. F66.1 = 58 s. F66.1 = 54 s. F66.7 = 46 s. F66.7 = 43 s. F67.2 = 37 s. F67.2 = 34 s. F67.8 = 29 s. F67.8 = 27 s. F68.3 = 23 s. F68.3 = 22 s. F68.9 = 19 s. F68.9 = 17 s. F69.5 = 15 s. F69.5 = 14 s. F70 = 0 s; *) F70 = 0 s; *) F70.6 = 0 s; *) F70.6 = 0 s; *) F71.1 = 0 s. *) F71.1 = 0 s. *) *) The required *) The required lethalities are 2. Pasteurization values F for commercial food processes -16-
PASTEURIZATION VALUES F FOR COMMERCIAL FOOD PROCESSES Product Approximate Additional information; Remarks Source pasteurization value F or P achieved lethalities are instantly when achieved the internal instantly when temperature of the internal a cooked meat temperature of product reaches a cooked meat 70.0 °C or product reaches above; 70.0 °C or only heating above; time required only heating until coldest time required point = 70 ⁰C. until coldest point = 70 ⁰C.
Pork F63 = 15 s FDA (2013) Summary Chart 4A Poulty Heating to a core To destruct Campylobacter, NACMCF (2006) temperature of 74 Salmonella, and viruses. °C.
Poultry F74 = 15 s FDA (2013) Summary Chart 4A
Poultry: stuffed F74 = 15 s FDA (2013) Summary Chart 4A
Poultry: Cooked poultry; F70 2 min. Storage time 10 da s if chilled at DOH (1989) in sold chilled storage temp. 4 - 7 °C. Tucker (2011) p. 90 Poultry: Cooked poultry These products should reach an internal temperature of at FSIS (1999): rolls and other cooked least 71.1 °C prior to being removed from the cooking Appendix A - poultry products medium, except that cured and smoked poultry rolls and Compliance Poultry: cured and other cured and smoked poultry should reach an internal Guidelines For smoked poultry rolls and temperature of at least 68.3 °C prior to being removed Meeting Lethality other cured and smoked from the cooking medium. Performance poultry Standards For Certain Meat And Poultry Products. Food Safety Inspection Service, USDA. Poultry; Ready to eat Minimum proces- For cooked ready-to-eat (RTE) Silva & Gibbs sing time after meat products, the Canadian Food (2012) p. 698; minimum (= Inspection Agency requires a table 2 reference) PT-value (pasteurization value, temperature is minimum time of food exposure to reached: a specific temperature T) of 6.5 F55 = 476 min. decimal reductions (6.5D) in (as D55 = 68 min.) Salmonella spp. in the slowest heating point (usually the F = 112 min. 60 geometric centre) of (as D60 = 16 min.) foods not containing poultry; F65 = 14 min. whereas a minimum pasteurization (as D65 = 2.0 min.) causing 7D is needed if food contains poultry. F = 91 s. 70 (as D70 = 13 s.) D values derived from a cocktail of 6 F 75 = 21 s. Salmonella senftenberg with 6 (as D 75 = 3.0 s.) highest D value; the most 6 thermally resistant Salmonella spp. F 80 = 3.2 s. 6 (Senftenberg ATCC 43845). (as D 80 = 0.45 s.) 6 F 85 = 0 s; only heating time required until coldest point = 85 6 ⁰C (as D 85 0 s.) Poultry; Ready to eat Internal temperature of 62.8 ⁰C; ICMSF (2002); cooked poultry products 7 log reductions of Salmonella. Bean (2012) table 2. Pasteurization values F for commercial food processes -17-
PASTEURIZATION VALUES F FOR COMMERCIAL FOOD PROCESSES Product Approximate Additional information; Remarks Source pasteurization value F or P 2.1 Poultry; Ready to eat F = Minimum A minimum pasteurization FSIS (1999) USDA processing time causing 7D reduction of Salmonella guidelines, after minimum (= is needed if food contains poultry. Appendix A; reference) temperature is ICMSF (2002); reached: Bean et al (2012) F54.4 = 121 min. table 2.1; p. 8+9;
F55 = 97 min. Also partly reported F = 77 min. 55.6 in Silva & Gibbs F56.1 = 62 min. These USDA recommended values (2012) p. 698; F56.7 = 47 min. for pasteurizing meat and poultry table 2 products are considerably lower F = 37 min. 57.2 than the values, suggested by Silva F57.8 = 32 min. & Gibbs above. F58.4 = 24 min. F58.9 = 19 min. F59.5 = 15 min. F60 = 12 min. F60.6 = 10 min. F61.1 = 8 min. F61.7 = 6 min. F62.2 = 5 min. F62.8 = 4 min. F63.3 = 182 s. F63.9 = 144 s. F64.4 = 115 s. F65 = 95 s. F65.6 = 72 s. F66.1 = 58 s. F66.7 = 46 s. F67.2 = 37 s. F67.8 = 29 s. F68.3 = 23 s. F68.9 = 19 s. F69.5 = 15 s. F70 = 0 s; the required lethalities are achieved instantly when the internal temperature of a cooked meat product reaches 70.0 °C or above; only heating time required until coldest point = 70 ⁰C. 7.5 Proteins: Cooked F 70 2 min. Pasteurization and next frozen Tucker (2011) p. proteins (such as meat) shipment from country of origin to 100; p. 104 in an assembled food importing country. Be aware of latent heat of freezing when processing. Roast beef See at Meats: Ready-To-Eat (RTE) Meats 10 Sausages, 2.5% brine F = 1.5 min. See also table ith Sterili ation Footitt (1995) p. - 121.1 (150 ppm NO2 ) al es at section meat and 203-204; poultry . Holdsworth (1997) Can be stored at ambient p. 175-176 2. Pasteurization values F for commercial food processes -18-
PASTEURIZATION VALUES F FOR COMMERCIAL FOOD PROCESSES Product Approximate Additional information; Remarks Source pasteurization value F or P temperatures. 10 Sausage: Cooked F = 40 min. Refrigerated storage. 70 - Sausages; Brühwurst Nitrite NO2 added as preservative. 10 Sausages: Liver F 70 = 40 min. Refrigerated storage. Reichert (1985) p. sausages; Brühwurst 41-42; p. 96 10 Sausages: Liver F 121.1 = 0.6 min. If 0.9550 < aW < 0.9600 and Reichert (1985) p. sausages stored at temperature T < 15 °C: 113 shelf life 6 - 12 months. If aW < 0.9550 and stored at Reichert (1985) p. temperat re T 20 C: shelf life 1 113 year.
Turkey slurry; F90 = 6 min. Target organism: C. botulinum; Silva & Gibbs refrigerated storage approximately 6D reductions (2010) p. 102 Meat of BSE cattle A single cycle at BSE is closely related to scrapie in Rees & Bettison should be destructed by 134 ⁰C (± 4 ⁰C) for sheep and may cause Creuzfeld- (1991) p. 39 18 min. holding Jacobs disease in man. time; or six separate cycles at 134 ⁰C (± 4 ⁰C) for 3 min. holding time
Fish 9 Crab; blue crab meat F 85 = 31 min. For pasteurization processes that FDA (2011) p. 316- target C. botulinum type E and 317 non-proteolytic types B and F, generally a reduction of six orders of magnitude (six logarithms, e.g., 3 -3 from 10 to 10 ) in the level of contamination is suitable. This is called a 6D process. 8.9 Crab; blue crab F 85 = 31 min. The process provides a wide margin Gates et al (1993) of safety for the destruction of C. botulinum type E spores. After that: refrigeration to 2.2 ⁰C. A refrigerated shelf life of about 9 months is possible. 8.9 Refrigerated shelf life ( 2.2 C) of F 85 = 10-15 min. ⁰ about 1.5 months. 8.9 Refrigerated shelf life ( 2.2 C) of F 85 = 15-20 min. ⁰ about 2 - 4 months. 8.9 Refrigerated shelf life ( 2.2 C) of F 85 = 20-25 min. ⁰ about 4 - 6 months. 8.9 Refrigerated shelf life ( 2.2 C) of F 85 = 25 - 30 ⁰ min. about 6 - 9 months. 8.9 Refrigerated shelf life ( 2.2 C) of F 85 = 30 - 40 ⁰ min. about 9 - 18 months. 8.9 Refrigerated shelf life ( 2.2 C) of F 85 40 min. ⁰ about 12 - 36 months.
Blue crab; F85 = 6 min. Target organism: C. botulinum; Silva & Gibbs refrigerated storage approximately 6D reductions. (2010) p. 102
Crab meat; F >95 = 6 min. Target organism: C. botulinum; Silva & Gibbs refrigerated storage approximately 6D reductions. (2010) p. 102
Cod homogenate; F95 = 6 min. Target organism: C. botulinum; Silva & Gibbs refrigerated storage approximately 6D reductions. (2010) p. 102 8.6 Crab; dungenes F 90 = 57 min. For pasteurization processes that FDA (2011) p. 316- crabmeat target C. botulinum type E and 317 non-proteolytic types B and F, generally a reduction of six orders of magnitude (six logarithms, e.g., from 103 to 10-3) in the level of contamination is suitable. This is called a 6D process. 2. Pasteurization values F for commercial food processes -19-
PASTEURIZATION VALUES F FOR COMMERCIAL FOOD PROCESSES Product Approximate Additional information; Remarks Source pasteurization value F or P 6 Crabmeat homogenate; F85 = 1 min. Sufficient to inactivate 10 cfu/g of Cockey and Tatro refrigerated storage type E C. botulinum spores (6D) (1974), cited in and keep the food safe (nontoxic) Silva & Gibbs for 6 months at 4.4°C . (2008) section 2.4.1
Fish; raw fish F63 = 15 s FDA (2013) Summary Chart 4A Target organism: Salmonella. NACMCF (2007); Bean (2012) table 2.1
Fish: stuffed F74 = 15 s FDA (2013) Summary Chart 4A Target organism: Salmonella. NACMCF (2007); Bean (2012) table 2.1
Fish: stuffing containing F74 = 15 s Target organism: Salmonella. NACMCF (2007); fish Bean (2012) table 2.1
Fish: Commuted fish F70 < 1 s FDA (2013), F68 = 15 s Summary Chart 4A F66 = 1 min. F63 = 3 min. NACMCF (2007); Fish: Commuted fish F68 = 15 s Target organism: Salmonella. Bean (2012) table 2.1
Fish and fishery products F90 = 10 min., FDA (2011) p. 316 with z = 7 ⁰C for reference temperatures < 90 ⁰C , and z = 10 ⁰C for reference temperatures > 90 ⁰C.
Fish: Ready-to-Eat (RTE) F70 = 2 min. 6-log reduction of NACMCF (2007); cooked fish and seafoods L. monocytogenes. ICMSF(2002); Bean (2012) table 2.1
Fish sauces F90 = 10 min., FDA (2011) p. 316 Fish soups with z = 7 ⁰C for reference temperatures < 90 ⁰C , and z = 10 ⁰C for reference temperatures > 90 ⁰C.
Molluscan shellfish F100 = 5 min. To destruct hepatitis A virus. Rees & Bettison (1991) p. 40
Oyster homogenisate; F85 = 6 min. Target organism: C. botulinum; Silva & Gibbs refrigerated storage approximately 6D reductions. (2010) p. 102
Salmon F90 = 15 min. Sous vide heating; Silva et al (2014) p. effective to ensure safety and to 589 extend the shelf life of sous-vide salmon. Seafoods: Ready-to-Eat F70 = 2 min. 6-log reduction of NACMCF (2007); (RTE) L. monocytogenes. ICMSF(2002); Bean (2012) table 2.1, and p. 14
Shrimps: Ready-to-Eat F70 = 2 min. 6-log reduction of NACMCF (2008); (RTE) L. monocytogenes. Bean et al (2012) p. To achieve absence per 25 g, or 14 per extention, absence per 100 g in 2. Pasteurization values F for commercial food processes -20-
PASTEURIZATION VALUES F FOR COMMERCIAL FOOD PROCESSES Product Approximate Additional information; Remarks Source pasteurization value F or P the RTE products.
Surimi based products F90 = 10 min., FDA (2011) p 316 with z = 7 ⁰C for reference temperatures < 90 ⁰C , and z = 10 ⁰C for reference temperatures > 90 ⁰C. FDA (2011) p..316- Surimi F85 15 min. An example of a properly (with 2.4% salt on water pasteurized surimi-based product in 317 basis) which 2.4% water phase salt is present is one that has been pasteurized at an internal temperature of 85°C for at least 15 minutes.
Whitefish paste; F90 = 6 min. Target organism: C. botulinum; Silva & Gibbs refrigerated storage approximately 6D reductions. (2010) p. 102
Egg, Liquid Egg and Liquid Egg products
Albumen (without use of F56.7 3.5 min. USDA (1980); chemicals) FDA (2002); in F 6.2 min. 55.6 Froning (2002) table 6
Baluts (= boiled, F74 = 15 s FDA (2013) fertilized egg) Summary Chart 4A Eggs: In shell 5 log reduction of Salmonella. NACMCF (2006); pasteurization of eggs Bean (2012) table 2.1
Eggs; raw eggs, broken F63 = 15 s FDA (2013) and prepared for Summary Chart 4A immediate service
Eggs; raw eggs, broken F70 < 1 s FDA (2013) and NOT prepared for F68 = 15 s Summary Chart 4A immediate service F66 = 1 min. F63 = 3 min. Egg: F60.0 3.5 min. USDA (1980); Whole egg, liquid FDA (2002) in Froning (2002) table 6
F60.0 3.5 min. 2.75 log reductions of Toledo (2007) p. L. monocytogenes; 325 14 log reductions of Salmonella enteritidis.
F60.0 3.5 min. New Pasteurization guidelines; Froning (2002) p. based on 5 log reduction of 25 Salmonella. 8.75-log reductions in Salmonella. Bean (2012)NACMCF (2006 F60.0 3.5 min. table 2.1; NACMCF (2006)
F60.0 3.5 min. for USA. Lewis & Heppell (2000) p. 219
F63.3 2.5 min. for China. Froning (2002) p. 9; Lewis & Heppell (2000) p. 219
F62 2.5 min. for Australia. Froning (2002) p. 9 F62.5 2.5 min. for Australia. Lewis & Heppell (2000) p. 219
F65 = 90-180 s. for Denmark. Froning (2002) p. 9 F65 - 69 = 1.5 - 3 for Denmark. Lewis & Heppell (2000) p. 219 2. Pasteurization values F for commercial food processes -21-
PASTEURIZATION VALUES F FOR COMMERCIAL FOOD PROCESSES Product Approximate Additional information; Remarks Source pasteurization value F or P min. F64.4 2.5 min. for Great Britain. Froning (2002) p. 9; (to negative alpha amylase Lewis & Heppell F 2.5 min. 64.4 activity). (2000) p. 219
F64.4 2.5 min. Destruction of pathogens Ramaswamy et al Salmonella senftenberg. (2005) table 3.1
F66.1 - 67.8 3 for Poland. Lewis & Heppell min. (2000) p. 219 Egg: F70 = 90 s 3 months shelf life at storage temp. Tetrapak, in Toledo Liquid whole eggs of 5 ⁰C. (2007) p. 325
Egg: F61.1 3.5 min. USDA (1980); Whole egg blends, liquid If less than 2% added non-egg FDA (2002); in F 6.2 min. 60 ingredients. Froning (2002) table 6
Egg: F62.2 3.5 min. If 24-38% solids, 2-12% added USDA (1980); Fortified whole egg and non-egg ingredients. FDA (2002); in F 6.2 min. blends 61.1 Froning (2002) table 6
Egg: F62.2 2 min. New Pasteurization guidelines; Froning (2002) p. Fortified hole egg Te based on 5 log reduction of 25 product; 32% solids Salmonella.
Egg: F62.2 2.0 min. New Pasteurization guidelines; Froning (2002) p. USDA Scrambled egg based on 5 log reduction of 25 mix (30% solids) Salmonella.
Egg: F60 2.4 min. New Pasteurization guidelines; Froning (2002) p. Scrambled egg mix based on 5 log reduction of 25 (22% solids) Salmonella.
Egg: F63.3 3.5 min. with 2% or more salt added. USDA (1980); Salted whole egg FDA (2002); in F 6.2 min. 62.2 Froning (2002) table 6
Egg: F63.3 5,7 min. New Pasteurization guidelines; Froning (2002) p. Salted whole egg (10%) based on 5 log reduction of 25 without storage Salmonella.
Egg: F63.3 3.5 min. New Pasteurization guidelines; Froning (2002) p. Salted whole egg (10%) based on 5 log reduction of 25 with 96-hours storage Salmonella. after salt addition
Egg: F61.1 3.5 min. with 2% or more sugar added. USDA (1980); Sugared whole egg FDA (2002); in F 6.2 min. 60 Froning (2002) table 6
Egg: F61.1 3.5 min. New Pasteurization guidelines; Froning (2002) p. Sugared whole egg based on 5 log reduction of 25 (10%) Salmonella.
Egg yolk: F63.3 3.5 min. New Pasteurization guidelines; Froning (2002) p. Fortified egg olk Te based on 5 log reduction of 25 product; 49% solids Salmonella.
Egg yolk: F61.1 3.5 min. USDA (1980); Plain yolk, liquid FDA (2002); in F 6.2 min. 60 Froning (2002) table 6
F61.1 3.5 min. New Pasteurization guidelines; Froning (2002) p. based on 5 log reduction of 25 F 6.2 min. 60 Salmonella.
Egg yolk: F63.3 3.5 min. with 2% - 12% salt added. USDA (1980); Salted yolk FDA (2002); in F 6.2 min. 62.2 Froning (2002) table 6)
Egg yolk: F63.3 4.5 min. New Pasteurization guidelines; Froning (2002) p. Salted yolk (10%) based on 5 log reduction of 25 Salmonella.
Egg yolk: F63.3 3.5 min. with 2% or more sugar added. USDA (1980); Sugared yolk FDA (2002); in 2. Pasteurization values F for commercial food processes -22-
PASTEURIZATION VALUES F FOR COMMERCIAL FOOD PROCESSES Product Approximate Additional information; Remarks Source pasteurization value F or P
F62.2 6.2 min. Froning (2002) table 6
Egg yolk: F63.3 3.5 min. New Pasteurization guidelines; Froning (2002) p. Sugared yolk (10%) based on 5 log reduction of 25 Salmonella.
Egg white; F56.7 3.5 min. Heat without chemicals. Froning (2002) p. 9 liquid; plain F55.6 6.2 min. Egg white: F57.7 6.3 min. New Pasteurization guidelines; Froning (2002) p. liquid; without pH based on 5 log reduction of 25 adjusted Salmonella.
F56.7 4.3 min. New Pasteurization guidelines; Froning (2002) p. based on 5 log reduction of 25 Salmonella.
Egg white: F54.4 3.5 min. New Pasteurization guidelines; Froning (2002) p. liquid; pH = 8.6 with based on 5 log reduction of 25 hydrogen peroxide Salmonella. (Standard Brands Process)
Imitation egg product F56.7 4.6 min. New Pasteurization guidelines; Froning (2002) p. based on 5 log reduction of 25 Salmonella. Mayonaise No heat process pH = 3.9; aW = 0.88. Taylor, K.; Crosby, required Preservative: sorbate in larger sizes D. (2006) p. 46 for open shelf life. Storage instructions: refrigerate after opening.
Dried Egg and Dried Egg products
Dried egg white; bulk F54.4 =7 - 10 days. Hot room pasteurization of the dry Froning (2002) p. packed powder. Moisture content to be 10 6%.
Dairy products Baby milk powder See at Infant Formula Butter: skim milk and Skim milk fraction: Kill micro-organisms; inactivate Walstra (2006) p. cream for butter F90 = 30 min. enzymes. Destruction of bacterial 468; p. 487 production inhibitors to make the skim milk a Cream fraction: better substrate for the starter bacteria. F85 = 15 s. Buttermilk, conventional 15-25 s at 85-95 Kill micro-organisms; inactivate HAS and cultured buttermilk: °C. enzymes. Destruction of bacterial skim milk for the inhibitors to make the cream a production of buttermilk better substrate for the starter bacteria.
Cheese: milk for F72 = 15 s Flowing low pasteurization in heat Walstra (2006) p. production of Gouda and (Gouda); exchanger. Kills pathogenic and 585; p. 703-704 Edam type cheeses harmful organisms (inactivation of F = 20 s 72 alkaline phosphatase), but serum (Edam). proteins remain soluble, Xantine oxidase is not destructed; native milk lipase is not destructed. Limited loss of soluble calcium. Cheese: 10 min. at 90 ⁰C. Ripened low fat quarg with low Walstra (2006) p. Kochkäse; Cancaillotte Ca2+; next yeasts + coryneform 739 Recently: heating bacteria grow; mixing with 1-2% of to 115 ⁰C. NaCl, butter, stirring and heating; next hot fill in cups and cooling.
Cheese: Cottage cheese; F73 = 15 s. Flowing low pasteurization in heat Walstra (2006) p. milk for production of exchanger. Kills pathogenic and 700 cottage cheese: harmful organisms (inactivation of alkaline phosphatase), but serum Cream for the production proteins remain soluble for better of cottage cheese: F90 = 15 s. rennetability. 2. Pasteurization values F for commercial food processes -23-
PASTEURIZATION VALUES F FOR COMMERCIAL FOOD PROCESSES Product Approximate Additional information; Remarks Source pasteurization value F or P
Cheese: Cheddar F71 = 15 s. Walstra (2006) p. cheese; milk for 713 production of cheddar cheese
Cheese: Emmentaler F53 = 35 min. Walstra (2006) p. cheese; milk for 720 production of Emmentaler cheese
Cheese: Mozzarella F72 = 15 s. Walstra (2006) p. cheese; milk for 723 production of traditional Mozzarella
Cheese: Soft cheeses, F72 = 15 s. Walstra (2006) p. having a surface mold; 726 milk for production of soft cheese Cheese: Fresh Cheese: see at Quark Cheese: Processed: see at Processed cheese
Cream, pasteurized; F75 = 15 s Rees & Bettison 18% fat (1991) p. 32
Cream, pasteurized; F80 = 15 s 35% fat
Cream; whipping cream; F85 = 30 min. Batch pasteurization in tank. Walstra (2006) p. 35% fat Native milk lipase destructed; anti- 453 oxidants produced. Over 100 °C. Flowing pasteurization in a heat Walstra (2006) p. exchanger. Native milk lipase 453) destructed; anti-oxidants produced.
F103 = 20 min. In bottle pasteurization; in can Walstra (2006) p. pasteurization. Native milk lipase 453 destructed; anti-oxidants produced. Cream 200 s to 15 s Flowing pasteurization in heat HAS at 80 °C to 115 °C. exchanger. Production of anti- oxidants.
F72 15 s Minimum requirement in UK for Lewis (2003) in HTST. Smit (2003) p. 90 Custard: See at Vla Dutch custard
Ice cream mixture F80 = 25 s. Vegetative pathogens and spoilage Walstra (2006) p. organisms are killed. Milk lipase 459 should be destructed. Susceptibility to auto-oxidation is decreased.
F66 = 30 min. Lewis & Heppel (batch); (2000) p. 218 F71 = 10 min. (batch); F79 = 15 sec (HTST).
F79 15 s Minimum requirement in UK for Lewis (2003) in HTST. Smit (2003) p. 90
F80 = 20 s UK Food Safety Act (1990). Smith (2011) p. 250
F80 = 15 s Destruction of pathogens. Ramaswamy et al (2005) table 3.1
Infant formula; milk F75 = 20 s for the First pasteurization of the skim milk Caric (1994) p. powder for babies initial skim milk; (F75 = 20 s). Next concentration to 128-131 F110 = 60 s after 40-48 mass% dry matter; addition mixing the other of other ingredients, homogenizing; ingredients. followed by pasteurization (F110 = 60 s) of concentrated mixture prior to spray drying.
Infant formula F73.2 = 20 s Tube heat exchanger; killing Dutch whey pathogenic micro-organisms. processing plant (2010) 2. Pasteurization values F for commercial food processes -24-
PASTEURIZATION VALUES F FOR COMMERCIAL FOOD PROCESSES Product Approximate Additional information; Remarks Source pasteurization value F or P Kochkäse See at Cheese: Kochkäse; Cansailotte
Milk; low pasteurized F63 = 30 min. Batch pasteurization in tank; Lewis (2003) in Holder process . Smit (2003) p. 89; Constant stirring required. Great advantages of the batch Toledo (2007) p. system are that it does not 325; significantly modify the properties Silva et al (2014) p. of milk, the milk maintains its 588 nutritional value, and the germicidal effect is approximately 95% . Milk; low pasteurized F62.7 = 30 min. Batch pasteurization achieves a 5 European Economic log reduction in the number of Community (1992) viable micro-organisms in milk.
F63 = 30 min. 5 log reductions of Coxiella IOM NRC (2003) burnetti. Constant stirring required.
F68.3 = 30 min. Batch pasteurization in tank; Shapton (1994) p. Low Temperature Holding (LTH). 319 Thermoduric non-sporevormers survive. 30 min. at 62.8 Batch pasteurization. The Milk and Dairy °C < T < 65.6 °C. Constant stirring required. Regulations (1988)
F72 15 s Fast pasteurization, also known as Silva et al (2014) p. HTST, involves heating the milk to 588 to F 15 s 77 72 77 ⁰C for at least 15 s. The germicidal efficiency of this method is approximately 99.5%, and alterations in the milk components are insignificant. This process is carried out in tubular or plate heat exchangers.
F71.5 = 15 s HTST in plate heat exchanger. Smith (2011) p. 250 F88 = 1 s F94 = 0.1 s F71.7 > 15 s. Flowing pasteurization in heat The Milk and Dairy exchanger. Regulations (1988) HTST pasteurization achieves a 5 European Economic log reduction in the number of Community (1992) viable micro-organisms in milk.
F72 = 15 s. UK Food Safety Act (1990). Smith (2011) p. 250
F76 > 15 s. Flowing pasteurization in heat Walstra (2006) p. exchanger. Native milk lipase is 425 destructed; part of the bacterial inhibitors are destructed; homogenization is possible.
F77 15 s. USA for HTST. Lewis (2003) in Smit (2003) p. 90
F90 0.5 s. USA for HTST. Lewis (2003) in Smit (2003) p. 90
F100 0.05 s. USA for HTST. Lewis (2003) in Smit (2003) p. 90 8 F 72 = 1 min. Holdsworth (1997) p. 106-107
F79.5 = 25 s. Flowing pasteurization in heat Shapton (1994) p. exchanger. High Temperature Short 319 Time HTST. Thermoduric non- sporevormers survive. 6 log reductions of Salmonella. Farber et al. (1988)
Milk; Microwave F71.1 = 8 min Complete inactivation (8 9 log10) of Silva et al (2014) p. pasteurization Yersinia enterocolitica. 590
F71.1 = 3 min Complete inactivation (8 9 log10) of Campylobacter jejuni. 2. Pasteurization values F for commercial food processes -25-
PASTEURIZATION VALUES F FOR COMMERCIAL FOOD PROCESSES Product Approximate Additional information; Remarks Source pasteurization value F or P
F71.1 = 10 min Complete inactivation (8 9 log10) of Listeria monocytogenes.
Raw milk F75 = 15 s 6 log reduction of Farber et al. L. monocytogenes. (1988); Bean et al (2012), table 2.1; p. 8
Milk; also skim milk F63 = 30 min. 5 log reduction of Coxiella burnetii. Farber et al. (batch process) (1988); Bean et al (2012), F = 15 s; 72 table 2.1; (continuous Rees & Bettison process) (1991) p. 32
Milk F63 = 30 min. Batch. Constant stirring required. Toledo (2007) p. 325 F75 = 15 s; Continuous process. F89 = 1 sec; Continuous process. F90 = 0.1 s; Continuous process. F96 = 0.05 s Continuous process.
F75 = 15 s; 58 log reductions of Mycobacterium tuberculosis; 18.7 log reductions of L. monocytogenes; > 100 log reductions of E. coli 0157:H7; > 100 log reductions of Salmonella spp.
Milk F72 = 15 s - 25 s Results in 4 to > 6 log reductions of McDonald (2005), Mycobacterium avium ssp. cited in Silva et al F = 15 s - 25 s 75 paratuberculosis (MAP), a (2014) p. 583 and F78 = 15 s - 25 s vegetative pathogen which causes p. 588, F72 = 15 s Johne s disease in cattle; the cited in Silva&Gibbs pathogenic effect of MAP in humans (2008), section F75 = 20 s is not yet established. 2.4.1.1, and cited in F = 25 s 78 Silva & Gibbs (2010) p. 100 Milk Shelf life = time required for Kessler and Horak number of colony forming units (1984); 6 cited in Toledo CFU) to reach 10 per ml at storage temperature of 5 ⁰C. (2007) p. 325 21 days at 5 C. F74 = 40 s; or ⁰ F78 = 15 s 17 days at 5 C. F74 = 15 s; or ⁰ F71 = 40 s 16 days at 5 C. F78 = 14 s; or ⁰ F85 = 15 s 12 days at 5 C. F71 = 15 s ⁰ Milk; low pasteurized, F72 = 15 s. Flowing pasteurization in heat Walstra (2006) p. non-homogenized exchanger. Vegetative pathogens 425 such as Mycobacterium tuberculosis, Salmonella spp, enteropathogenic E. coli, Campylobacter jejuni, Listeria monocytogenes. Alkaline phosfatase inactivated (indicator enzyme). Vegetative psychrotropic spoilage organisms sufficiently destructed. Also most of the other vegetative spoilage micro-organisms in raw milk are killed such as coliforms, mesophilic lactic acid bacteria. Anti-bacterial properties (bacterial 2. Pasteurization values F for commercial food processes -26-
PASTEURIZATION VALUES F FOR COMMERCIAL FOOD PROCESSES Product Approximate Additional information; Remarks Source pasteurization value F or P inhibitors) of milk remain intact.
F72.5 = 15 s. Sufficiently destruction (2 log Walstra (2006) p. reductions) of native milk lipase to 425 produce non-homogenized milk.
Milk; low pasteurized; F75 = 20 s. Sufficiently destruction (3 to 4 log Walstra (2006) p. homogenized reductions) of native milk lipase to 425 produce homogenized milk. Milk; low pasteurized, 15 s to 25 s at 72 If refrigerated: safe product; Walstra (2006) refrigerated storage ⁰C to 76 ⁰C pathogenic micro-organisms chapter 16 sufficiently destructed (alkaline phosphatase negative). If refrigerated: shelf stable product (1 week): spoilage micro- organisms destructed which can grow at refrigerator temperature.
Milk; pasteurized by F72 =15 s Lactoperoxidase system still active, Lewis (2003) in HTST thus exhibiting strong anti- Smit (2003) p. 86; microbial activity on Pseudomonas p. 87 aeruginosa, S. aureus, and S. thermophilus.
Milk; pasteurized by F72 =25 s Recommendation by the UK Food Lewis (2003) in HTST Standards Agency as part of a Smit (2003) p. 90 strategy for controlling Mycobacterium avium ssp. paratuberculosis (MAP) in co s milk. MAP is a vegetative pathogen hich ca ses Johne s disease in cattle; the pathogenic effect of MAP in humans is not yet established.
Milk; high pasteurized F85 = 15 s. Bacterial growth inhibitors are Walstra (2006) p. eliminated. Despite its lower initial 426 count, high pasteurized milk may have a shorter shelf life tan low pasteurized milk due to lack of inhibition at recontamination. Thus high pasteurized milk is often heated in the bottle because then recontamination cannot occur, and shelf life will be longer. Heating over 100 To kill spores of Bacillus cereus, Walstra (2006) p. °C. thereby enhancing shelf life. Mild 426 browning and cooking flavor due to Maillard reactions. Milk; high pasteurized 30 s to 60 s at Full cream milk. This heating Westergaard (1994) 90°C to 95 °C. process produces anti-oxidants. p.15 Milk; sous vide Internal product Target organisms: Lactic acid Silva et al (2014) p. pasteurization temperature of 70 bacterias, Bacillus cereus, 589 ⁰C if 2 min. at 80 ⁰C Pseudomonas. or 2 min. at 91 ⁰C
Milk: Ultra heat treated F132.2 > 1 s Rees & Bettison (1991) p. 31
Milk: Ultra-pasteurized F138 = 2 s Ultra-Pasteurization milk is heated S. C. Murphy milk to 138 °C for a minimum of 2 (2010) Basic Dairy- seconds. This much higher heat Microbiology 06-10- treatment results in the destruction CU-DFScience- of virtually all spoilage organisms. Notes- (1) Coupled with near sterile handling systems, UP processing results in milk with 60-90+ days of shelf- life.
Milk: Extended shelf life F115 15 s Much better keeping quality than Lewis (2003) in pasteurized milk milks with F72 = 15 s or F 90 = 15s. Smit (2003) p. 92 F115 - F120 = 1 s - These time-temperature Lewis (2003) in 5 s combinations are more effective Smit (2003) p. 92 than temperatures below 100 ⁰C for 2. Pasteurization values F for commercial food processes -27-
PASTEURIZATION VALUES F FOR COMMERCIAL FOOD PROCESSES Product Approximate Additional information; Remarks Source pasteurization value F or P extending the shelf life of refrigerated products.
F120 = 2 s Lewis & Heppel (2000) p. 228
F72 15 s + 40 Addition of 40 IU/ml of nisin, a Lewis (2003) in IU/ml of nisin; bacteriocin, reduced bacterial Smit (2003) p. 92 growth, in particular of F 15 s + 40 90 Lactobacillus. IU/ml of nisin In several countries addition of nisin is NOT permitted to milk or milk-based beverages.
Milk: Extended shelf life F117 2 s + 140 Such milks have been stored for Lewis (2003) in pasteurized milk, stored IU/ml of nisin over 150 days at 30 ⁰C with only Smit (2003) p. 92 at ambient temperature very low levels of spoilage.
F115-120 = 2 s + 75 Such milks have been stored for Lewis & Heppell - 150 IU/ml of nisin over 100 days at 30 ⁰C with only (2000) p. 231 low levels (1:50) of spoilage. If stored at 10 ⁰C, the majority of the samples showed no sign of spoilage after 1 year.
Milk: concentrated, F80 = 25 s Rees & Bettison evaporated pasteurized (1991) p. 32
Milk powder: Milk to F90 = 5 min.; or F value to be received in raw milk Walstra (2006) p. produce high heat milk pasteurizer. 530 F = 1 min. powder (WPN Inde 120 1.5 mg N/g) Milk powder: Skim milk UHT: 30 s at 121 In a plate or tube heat exchanger. to produce high heat °C - 148 °C. Caric (1994) p. 98- milk powder (WPN Index 15 - 30 min. at 85 - In a hot ell semi batch process. 99 1.5 mg N/g) 88 ⁰C Skim milk powder for bread production.
Milk powder: Milk to F85 =1 min. De Wit (2001) p. 43 produce medium heat skim milk powder WPN Index: 1.5 < WPNI < 6 mg N/g
Milk powder: Milk to F72 = 15 s. F value to be received in raw milk Walstra (2006) p. produce low heat milk pasteurizer. 530 po der (WPN Inde 6 1st stage of milk evaporator: T < mg N/g) 70 °C; Keep concentrate T < 60 °C; In milk dryer: ensure low temperature of air dryer out. Milk powder: Milk to 3 - 5 min. at 88 -90 Caric (1994) p. 65- produce milk powder °C; or 66 several seconds at 130 °C. Milk powder: Milk to F71.7 = 15 s. Plate or tube heat exchanger. Caric (1994) p. 98- produce skim milk Destro s all pathogenic and most 99 powder saprophytic microorganisms and inactivates enzymes with minimum detrimental heat induced changes, such as serum protein denat ration . Milk powder: Milk to Milk prior to drying: Intense pasteurization required to Walstra (2006) p. produce full cream milk F95 = 1 min. obtain resistance to auto-oxidation. 515 - 516 powder; Pasteurization of concentrate: to Next: concentrated milk Concentrate: kill recontamination due to heating at 78 °C. concentration, and to lower the viscosity during atomization. Milk powder: Milk to 30 to 60 seconds at To produce anti-oxidants. Westergaard (1994) produce full cream milk 90 ⁰C to 95 ⁰C p. 15 powder Porridge; sweet 30 - 60 min. at 90 - Batch pasteurization in tank; kill HAS 2. Pasteurization values F for commercial food processes -28-
PASTEURIZATION VALUES F FOR COMMERCIAL FOOD PROCESSES Product Approximate Additional information; Remarks Source pasteurization value F or P 95 °C. vegetative micro-organisms; cooking of oats or rice. Porridge; sour; 20 - 120 min. at Batch pasteurization in tank; kill HAS barley gruel 90-95 °C. vegetative micro-organisms; cooking of flo r or barle . Processed cheese 30 s at 65.5 ⁰C Paste ri ed process Cheese . Nath (1993) p. 230 Moisture 43%. Fat 47%. USA Legislation. 30 s at 65.5 ⁰C Paste ri ed process cheese food . Moisture 44%. Fat 23%. Cheese ingredients > 51%. USA legislation. 30 s at 65.5 ⁰C Paste ri ed process cheese spread . 44% < moisture < 60%. Fat 20%. Cheese ingredients > 51%. USA legislation. Max. 15 min. at 75 No substantial change in structure Meyer (1970) p. 58; ⁰C and consistency. Optimum p. 156 temperature for transfer from disperse casein gel to homogenous casein sol tion ; casein peptization. 5 - 15 min. at 70 - Batch; direct (steam injection) or Shaw (1986) 85 ⁰C indirect heating. 5 min at 75 ⁰C Steam jacketed processor that Caric (1987) p. 347 grinds, mixes, processes; steam injection.
4 - 15 min. at 71 ⁰C Batch processing, constant Caric (1987) p. - 95 ⁰C agitation; direct or indirect heating. 346-347 Also a pasteurizing effect. 71 ⁰C - 80 ⁰C; Processed cheese for slicing; block Caric (1987) p. cheese. 340; p. 348; 80 ⁰C - 85 ⁰C; 4 - 8 Nath (1993) p. 235 min. 74 ⁰C - 85 ⁰C If moisture 45 . 79 ⁰C - 85 ⁰C Processed Cheese for food, and Caric (1987) p. Processed Cheese analogue. 340; If moisture 44%, and fat < 23%. Nath (1993) p. 235 Several minutes at Batch heating while stirring; next Walstra (2006) p. 80 ⁰C hot filling in container, and then 737-739) cooling. 4 - 8 min. at 80⁰C Processed cheese for slicing; block Meyer (1970) p. 60; to 85 ⁰C cheese. p. 158; Caric (1987) p. 340 4 - 8 min. at 80 ⁰C Processed cheese for slicing; block Kammerlehner - 85 ⁰C cheese; usually aW 0.95 so no (2003) p. 748-749 outgrowth of Clostridium spores. 4 - 6 min. at 78 ⁰C Processed cheese for toast. Kammerlehner - 85 ⁰C (2003) p. 749 85 ⁰C Processed cheese. Nath (1993) p. 230 8 - 15 min. at 85 ⁰C Processed cheese for spread. Meyer (1970) p. 60; - 98 ⁰C (-150 ⁰C) Above 90 ⁰C all vegetative micro- p. 156; p. 158; organisms will be destructed Caric (1987) p. 30 min. at 85 ⁰C - (pasteurization). 340; p. 348 98 ⁰C if cheese is very young 8 - 15 min. at 85 ⁰C Processed cheese for spread. Kammerlehner - 98 ⁰C; (2003) p. 748 UHT to 145 ⁰C 2. Pasteurization values F for commercial food processes -29-
PASTEURIZATION VALUES F FOR COMMERCIAL FOOD PROCESSES Product Approximate Additional information; Remarks Source pasteurization value F or P 88 ⁰C - 91 ⁰C Processed cheese for spread. Caric (1987) p. If 44 % % moisture 60%. 340; Nath (1993) p. 235 90 ⁰C - 95 ⁰C If moisture 55%. over 70 ⁰C to a Water absorption capacity of casein Meyer (1970) p. max. of 90 ⁰C increases; cream like consistency 156 4 - 5 min. 70 ⁰C - Block cheese. Processing in steam Tetrapak (2003) p. 95 ⁰C; or even jacketed cookers, and by direct 342-343 higher. steam injection; constant agitation. Hot packaging at cooking temperatures; slow cooling! 10 - 15 min. 70 ⁰C Spread cheese Processing in steam - 95 ⁰C; jacketed cookers, and by direct steam injection; constant agitation. Hot packaging at cooking temperatures; rapid cooling! Over 90 ⁰C Low viscosity product. Meyer (1970) p. 156 80 ⁰C - 120 ⁰C Batch processing; vigorous mixing Meyer (1970) p. (and cutting) during the heating 147 process. (3 - 5 min. at) 125 Batch process in stirred tank; next Kammerlehner ⁰C cooling to < 100 ⁰C; hot fill at 85 (2003) p. 747 ⁰C. 130 ⁰C - 145 ⁰C; Continuous processing: heating by Meyer (1970) p. 58; at 145 ⁰C only direct steam injection; rapid cooling p. 148-151; p. 156 some seconds by flash evaporation and in scraped heat exchanger (votator). Spore destruction; sterilization. 2 - 3 s at 130 ⁰C - Continuous processing. Caric (1987) p. 340 145 ⁰C 110 ⁰C; max 140 ⁰C Continuous processing: heating and Meyer (1970) p. cooling by scraped heat exchanger 151 (votator). Processed Cheese 110 ⁰C - 125 ⁰C Continuous processing: heating and Kammerlehner cooling (to 80 ⁰C) by stirrers or (2003) p. 747 scraped heat exchanger (votator); next packaging. 125 ⁰C Continuous process; heating; next Kammerlehner cooling and hot fill at 85 ⁰C; (2003) p. 747-748 packaging air tight and hermetically sealed; cold storage and distribution. Then 4 - 6 months shelf life. 4 min. 121 ⁰C or Sufficiently inactivation of spores of Kammerlehner seconds at 140 ⁰C Clostridium tyrobutiricum, C. (2003) p. 748 butyricum, C. sporogenes. UHT to 140 ⁰C only suitable for cheese spreads. 4 - 180 seconds at Continuous processing; steam Kammerlehner 100 ⁰C injection in mixing tubes; next flash (2003) p. 747 cooling and further processing. Processed cheese, to be 130 ⁰C - 145 ⁰C UHT Sterilization; next aseptically Meyer (1970) p. sold in cans or in UHT filling in tubes or cans. 157 consumer tubes Heating at 95 ⁰C. Only if the % of dry matter is over 53%; ne t asepticall filling in cans or tubes, or hot filling and next cooling. 10 - 15 min. at 95 Heating in bulk during mixing; next Meyer (1970) p. ⁰C asepticall filling in t bes or cans, 158 or hot filling and then cooling. Processing of bulk Retort processing in packaging. Meyer (1970) p. at max. 95 ⁰C; next 157 in container 2. Pasteurization values F for commercial food processes -30-
PASTEURIZATION VALUES F FOR COMMERCIAL FOOD PROCESSES Product Approximate Additional information; Remarks Source pasteurization value F or P sterilization in retort Processed Cheese with Max. 95 ⁰C; Prevention of Maillard browning = additional lactose or UHT heating to non-enzymatic browning reaction max. 120 ⁰C between casein and lactose. Processed Cheese for 4 - 8 min. at 80⁰C Processed cheese for slicing; block Meyer (1970) p. 60; slicing to 85 ⁰C cheese p. 157 70⁰C - 75 ⁰C Processed cheese for slicing; block Meyer (1970) p. spread cheese. Only for very large 157 batches of cheese which cool extremely slow. Processed Cheese spread 8 - 15 min. at 85 ⁰C Processed cheese spread; Meyer (1970) p. 60; - 98 ⁰C (-150 ⁰C) creamlike consistency. p. 157)
Quark: milk for F74 = 15 s. Flowing low pasteurization in heat Walstra (2006) p. production of low fat exchanger. Kills pathogenic and 697-698 quark harmful organisms (inactivation of alkaline phosphatase), but serum proteins remain soluble for better rennetability. Vla (Dutch custard) 10 - 30 min. at 90- Batch pasteurization in tank; kills HAS 95 °C. vegetative micro-organisms; gelation of starch. 10 - 30 seconds at Flowing pasteurization in heat 110 °C to 140 °C. exchanger; kills vegetative micro- organisms; gelation of starch.
F125 = 4 s. Flowing pasteurization by UHT Direct steam injection. Whey; heat processing at in tube heat exchanger; or in plate Dutch whey whey for production of 70 - 100 ⁰C heat exchanger. processing plants whey powders Using direct steam injection. (2010) Yoghurt: milk for 20 min. to 5 min. at Batch pasteurization in tank. Walstra (2006) p. production of yoghurt 85 °C to 95 °C. Bacterial inhibitors destructed; 563 viscosity of yoghurt increases. 10 min. to 5 min. at Flowing pasteurization in heat Walstra (2006) p. 85°C to 90 °C. exchanger. 563; Safe: pathogenic vegetative micro- Walstra (2006); organisms destructed; chapter 22.4.2. Vegetative spoilage organisms which could grow during fermentation, destructed. Bacterial inhibitors destructed, and phages destructed; thus lactic acid bacteria can grow during fermentation; viscosity of yoghurt increases. 5 min. at 90 °C to Flowing pasteurization in heat De Wit (2001) p. 46 95 °C. exchanger. Improves properties of milk for yoghurt starter; ensures firm structure of the finished product with less risk of serum separation. Yoghurt drinks: milk for 15 min. at 85 °C to Either batch or flowing. Destruction Walstra (2006) p. production of yoghurt 95 °C initially. of bacterial inhibitors and of all 564-565 drinks other vegetative micro-organisms. After fermentation to yoghurt: Flowing pasteurization of yoghurt F75 = 20 s or itself. Destruction of lactic acid bacteria and of yoghurt viscosity. F110 = 5 s. Yoghurt-like, acidified, F140 = 40 s 3 month shelf life at ambient Von Bockelman flavored milks; (continuous flow) temperature storage if ph = 4.6. (1998) cited in F = 40 s 3 month shelf life at ambient 130 Toledo (2007) p. (continuous flow) temperature storage if ph = 4.5. 326 F120 = 40 s 3 month shelf life at ambient temperature storage if ph = 4.4. 2. Pasteurization values F for commercial food processes -31-
PASTEURIZATION VALUES F FOR COMMERCIAL FOOD PROCESSES Product Approximate Additional information; Remarks Source pasteurization value F or P (continuous flow)
F110 = 40 s 3 month shelf life at ambient (continuous flow) temperature storage if ph = 4.3.
F100 = 40 s 3 month shelf life at ambient (continuous flow) temperature storage if ph = 4.2.
F98 = 40 s 3 month shelf life at ambient (continuous flow) temperature storage if ph = 4.1.
F94 = 40 s 3 month shelf life at ambient (continuous flow) temperature storage if ph = 4.0.
F90 = 40 s 3 month shelf life at ambient (continuous flow) temperature storage if ph = 3.9.
Yoghurt-like, acidified, F115 = 20 min. 3 month shelf life at ambient Von Bockelman flavored milks (batch process) temperature storage if ph = 4.6. (1998) cited in F = 20 min. 3 month shelf life at ambient 110 Toledo (2007) p. (batch process) temperature storage if ph = 4.5. 326 F105 = 20 min. 3 month shelf life at ambient (batch process) temperature storage if ph = 4.4.
F100 = 20 min. 3 month shelf life at ambient (batch process) temperature storage if ph = 4.3.
F95 = 20 min. 3 month shelf life at ambient (batch process) temperature storage if ph = 4.2.
F90 = 20 min. 3 month shelf life at ambient (batch process) temperature storage if ph = 4.1.
F85 = 20 min. 3 month shelf life at ambient (batch process) temperature storage if ph = 4.0.
F75 = 20 min. 3 month shelf life at ambient (batch process) temperature storage if ph = 3.9.
Acid products, High acid products, Acidified products 5.5 Ambient (= at room F 65 = 16.7 min. if pH < 3.7 CCFRA-Tucker temperature) safe and and target organism is yeasts. (1999) p. 8-11 or F70 = 2.1 min. stable acidified foods: 8.3 F 85 = 5 min. if 3.7 pH 4.2, Tucker (2011) p. 83 or and target organisms are butyric 8.3 anaerobes such as B. macerans F = 30 s 95 and B. polymyxa. 8.3 F 93.3 = 5 min. if 4.0 < pH 4.3, National Food and target organisms are butyric Processors anaerobes such as B. macerans Association (USA), and B. polymyxa. in Tucker (2011) p. 8.3 67; p. 83 F 93.3 = 10 min. if 4.3 < pH < 4.6, and target organisms are butyric anaerobes such as B. macerans and B. polymyxa (e.g. tomato based products). 8.9 Ambient (= at room F 93.3 = 0.1 min. if pH < 3.9. Tucker (2011) p. 80 temperature) safe and 8.9 F = 1.0 min. if 3.9 < pH < 4.1 min. stable high acid and 93.3 8.9 if 4.1 < pH < 4.2 min. acidified foods: F 93.3 = 2.5 min. 8.9 F 93.3 = 5.0 min. if 4.2 < pH < 4.3 min. 8.9 F 93.3 = 10 min. if 4.3 < pH < 4.4 min. 8.9 F 93.3 = 20 min. if 4.4 < pH < 4.5 min. 10 Acidic sauces and acidic F 85 = 200 min. if pH 4.4; Unox soups in cans to sufficiently kill D-streptococcus and Micrococcus luteus. Acidic vegetables and See at Paste ri ation Val es in section Fruits and Vegetables fruits Yoghurt, Quark, and See at Paste ri ation al es in section Dairy products Cheese:
Fruits and Vegetables 2. Pasteurization values F for commercial food processes -32-
PASTEURIZATION VALUES F FOR COMMERCIAL FOOD PROCESSES Product Approximate Additional information; Remarks Source pasteurization value F or P 10.83 Acidified or naturally F 71.11 = 1.2 If pH 4.1, then 5 log reductions Breidt et al (2010) high acid vegetables, min. in bacterial pathogens (E. coli acidified by acetic acid, O157:H7, Salmonella, and stored at ambient Listeria), for acidified products with temperature a pH of 4.1 or below. pH 4.0; Apple juice F71.1 = 6 s Penn State University (2010); F = 2.8 s 5-log reduction for oocysts of 73.9 parasite Cryptosporidium parvum., F76.7 = 1.3 s Because this parasite is believed to Derived from F79.4 = 0.6 s be more heat resistant than E. coli FDA/CFSAN (2004) F = 0.3 s O157:H7, Salmonella, and Listeria, section C.V.5.2; 82.2 these F parameters will also control
bacterial pathogens.
FDA/CFSAN (2004) F = 15 s is also considered F71.7 = 15 s is also 71.7 section C.V.5.2 considered adequate to achieve a 5-log adequate reduction of oocysts of Cryptosporidium parvum and the three vegetative bacterial pathogens (E. coli O157:H7, Salmonella and Listeria monocytogenes) when this process is used for apple juice (at juice pH values of 4.0 or less). Apple juice: Single F71.1 = 3 s Adequate to ensure a 5-log Penn State strength apple juice, reduction of the three vegetative University (2010) adjusted to a pH of 3.9. bacterial pathogens E. coli quoting FDA O157:H7, Salmonella and Listeria Comments/Recomm monocytogenes at juice pH values endations; pH 3.9. FDA/CFSAN (2004) section V.C.5.2
Apple cider F68.8 = 14 s 5-log reduction of acid adapted E. Penn State coli O157:H7 in apple cider (pH University (2010); values of 3.3 and 4.1). F = 6 s 71.1 FDA/CFSAN (2004) These F al es are adeq ate to section V.C.5.2 ensure a 5-log reduction of the three stated bacterial pathogens, (E. coli O157:H7, Salmonella, and Listeria monocytogenes) (..) if any of these pathogens are the pertinent microorganism in your juice . FDA/CFSAN (2004). 8.9 Apples; canned; stored F 93.3 = 0.2 - 0.6 pH = 3.3. Eisner (1988) in at ambient temperature min. Tucker (2011) p. 68 Heating until can If 3.8 < pH < 4.2. Tucker (2011) p. 65 centre temperature Apples; canned; stored (CCT) = 85 °C for 5 at ambient temperature min.; or to Can Centre Temperature of 95 °C for 30 s
Apple puree F78 = 10 seconds Effective for polyphenol-oxidase Silva & Gibbs inactivation. (2004) p. 355 8.9 Apricots; stored at F 93.3 = 1.0 - 8.0 pH = 3.2 - 4.0. Eisner (1988) in ambient temperature min. Tucker (2011) p. 68 Apricot puree F78 = 10 s. Effective for polyphenol-oxidase Silva & Gibbs inactivation. (2004) p. 355
Beetroot; F82 = 20 min. Measured in liquor, not centre, for Taylor, K.; Crosby, 1% acidity whole baby beetroot. D. (2006) p. 7-9 1% acidity. 8.9 Bilberries; stored at F 93.3 = 0.5 min. pH 3.7. Eisner (1988) in ambient temperature Tucker (2011) p. 68 2. Pasteurization values F for commercial food processes -33-
PASTEURIZATION VALUES F FOR COMMERCIAL FOOD PROCESSES Product Approximate Additional information; Remarks Source pasteurization value F or P Blackberries; stored at ?? pH = 3.3. Eisner (1988) in ambient temperature Tucker (2011) p. 68 Brown sauce F65 = 17 min. pH = 3; aW = 0.95. Taylor, K.; Crosby, Heat during process. D. (2006) p. 46 No preservatives. 7 Capers pickles, 1-2% F 87 > 5 min. pH < 3.7. Holdsworth & acetic acid, no sugar; Simpson (2007) p. stored at ambient 136 temperature 7 Carrot pickles, 1-2 % F 87 > 20 - 25 min. pH = 3.7 - 3.9. acetic acid, with sugar; stored at ambient temperature
Carrot homogenate; F90 = 6 min. Target organism: C. botulinum; Silva & Gibbs refrigerated approximately 6D reductions. (2010) p. 102 Catsup: see at Ketchup
Cauliflower; pickled; F71 = 15 min. 1% acidity. Taylor, K.; Crosby, 1% acidity D. (2006) p. 7-9 8.9 Cherries: Sour cherries; F 93.3 = 0.2 - 0.4 pH = 3.5. Eisner (1988) in stored at ambient min. Tucker (2011) p. 68 temperature 8.9 Cherries: Sweet F 93.3 = 0.6 - 2.5 pH 3.8. cherries; stored at min. ambient temperature Citrus juice If you are a citrus juice processor FDA/CFSAN (2004): and rely on, as your pathogen section V.C.1.0 control measure, a series of surface sanitization treatments and an extraction process that limits juice/peel contact as provided for under 21 CFR 120.24 (b), these treatments must consistently achieve at least a 5-log reduction in the "pertinent microorganism." 7 Cucumber pickles, 1-2% F 87 > 5 min. pH < 3.7. Holdsworth & acetic acid, no sugar; Simpson (2007) p. stored at ambient 136 temperature
Cucumbers; F74 = 25 min. 1% acidity. Taylor, K.; Crosby, 1% acidity D. (2006) p. 7-9 7.8 Cupuacu nectar; F 98 = 9 min. in a 5D reduction of spores of Vieira et al (2002) = 25% of Cupuacu continuous system Alicyclobacillus acidoterrestris (Theobroma (rapid heating in results in 55 % retention of grandiflorum) pulp and plate heat ascorbic acid 15% sugar exchanger; hot fill and hold) z and F for fresh, NOT for long-time frozen, Cupuacu. 7.8 F 115 = 8 seconds 5D reduction of spores of in a continuous Alicyclobacillus acidoterrestris system (plate heat results in 98.5 % retention of exchanger; HTST) ascorbic acid.
z and F for fresh, NOT for long-time frozen stored, Cupuacu.
Cupuacu (Theobroma F90 = 80 sec., pH = 3.3 (non-heated). Silva & Silva (2000) grandiflorum) puree (excluding heating pH = 3.4 immediately after p. 56 time Come Up Time pasteurization. of 220 sec.) pH = 3.5 after pasteurization and 26 weeks of storage at 38 ⁰C.
F70 = 5 min. No peroxidase activity. Silva & Gibbs (2004) p. 355
Drinks: F95 = 15 s if pH < 4.2. Tetrapak (2013) still drinks, juices, F = 15 s if 4.2 < pH < 4.6. nectars (JNSD) 123 F138 = 4 s. pH > 4.6. 2. Pasteurization values F for commercial food processes -34-
PASTEURIZATION VALUES F FOR COMMERCIAL FOOD PROCESSES Product Approximate Additional information; Remarks Source pasteurization value F or P 10 Fruits: F 85 = 5 min. 3.7 < pH < 4.2. Tucker (1999) p. Acid fruits, stored at 225 ambient temperature Fruit juices: see at Juices Fruit products: 30 - 90 s at 90 - 95 to inactivate yeasts, moulds, and Skudder (1993) p. High acid (pH < 4.0) °C Lactobacillus organisms. 76 fruit products; shelf life at ambient temperature
Fruit products: F60 = 5 min. Spores and vegetative cells of most Silva & Gibbs High acid (pH < 4.0) molds are inactivated upon (2004) p. 356 fruit products exposure to 60 ⁰C for 5 min. Notable exceptions are the ascospores of certain strains of Neosartorya fischeri, Byssochlamys nivea, Talaromyces flavus, Eupenicillium javanicum, and Byssochlamys fulva molds. Fruit products: Pasteurization should be based on Alicyclobacillus Silva & Gibbs Acid (high acid) fruit acidoterrestris spores, because: (2004) p. 358; products (pH < 4.6), 1) The heat resistance of other microorganisms stored at ambient (vegetative/spore forms) is much lower than that found Silva & Gibbs temperature for spores of Alicyclobacillus acidoterrestris. (2006) section 2) Although the common assumption is that microbial 2.4.2 spores present in pasteurized acidic fruit products (pH<4.6) do not grow because of the acidity of the product, several cases of A. acidoterrestris spore germination and growth in high-acid fruit products have been reported in the literature.
The required F value should be based on the following experiments performed with the product to be pasteurized: i. Determination of D-value and z-value of Alicyclobacillus acidoterrestris spores; ii. Potential for A. acidoterrestris spore germination and growth during product storage for at least 1 month at 25 and 43 ⁰C; iii. Monitor product quality during storage following pasteurization treatments of different severities.
In fruit concentrates, the high content of soluble solids (i.e. the low water activity aW) inhibits the growth of Alicyclobacillus acidoterrestris spores; so a F value of less than 6D may be applied.
Growth of Alicyclobacillus acidoterrestris spores in drinks can also be prevented by carbonation, or by adding 300 mg/L of sorbic acid, 150 mg/L benzoic acid, or both.
Fruit puree F80 = 5 min. If pH < 3.7. Taylor, K.; Crosby, Heat to 90 ⁰C If pH < 3.7, for Byssochlamys. D. (2006) p. 7-9 Most spoilage caused by yeast/mould.
F65 = 17 min. If pH < 3.7. Heat to 90 ⁰C If pH < 3.7, for Byssochlamys.
Gherkins; F74 = 25 min. 1% acidity. Taylor, K.; Crosby, 1% acidity D. (2006) p. 7-9 8.9 Gherkins: Pickled F 93.3 = 0.5 - 1.0 pH 3.5 - 3.8. Eisner (1988) in gherkins, stored at min. Tucker (2011) p. 68 ambient temperature 8.9 Gherkins: Sweet and F 93.3 = 0.5 - 1.0 pH 3.6 - 4.1. sour gherkins, stored at min. ambient temperature 8.9 Gooseberries; stored at F 93.3 = 0.5 min. pH = 3.0. Eisner (1988) in ambient temperature Tucker (2011) p. 68 2. Pasteurization values F for commercial food processes -35-
PASTEURIZATION VALUES F FOR COMMERCIAL FOOD PROCESSES Product Approximate Additional information; Remarks Source pasteurization value F or P
Grape juice: Single F71.1 = 3 s Adequate to ensure a 5-log Penn State strength white grape reduction of the three vegetative University (2010) juices adjusted to a pH bacterial pathogens E. coli quoting FDA of 3.9. O157:H7, Salmonella and Listeria Comments/Recomm monocytogenes at juice pH values endations; pH 3.9. FDA/CFSAN (2004) section V.C.5.2
Grape puree F78 = 10 seconds Effective for polyphenol-oxidase Silva & Gibbs inactivation. (2004) p. 355 8.9 Grapefruit juice; stored F 93.3 = 0.2 - 0.4 pH = 3.2. Eisner (1988) in at ambient temperature min. Tucker (2011) p. 68 Grapefruit juice; stored Flash Toledo (2007) p. at ambient temperature pasteurization: 325 F74 = 16 s, or F85 = 1 sec 8.9 Greengages; stored at F 93.3 = 0.8 min. pH = 3.2. Eisner (1988) in ambient temperature Tucker (2011) p. 68 8.9 Guavas; stored at F 93.3 = 0.8 min. pH = 3.8. Eisner (1988) in ambient temperature Tucker (2011) p. 68 Honey F80 = 4 min. There were practically no Escriche, I, et al differences between the raw, the (2009) liquefied (48 h at 45 ⁰C), and the pasteurized samples of each honey. .... industrial processes conducted under controlled conditions should not significantly alter the intrinsic aroma of honey . Jalepeno: see at Peppers 8.9 Jams; stored at ambient F 93.3 = 0.8 min. pH = 3.5. Eisner (1988) in temperature Tucker (2011) p. 68 Juices: F80 = 30 s. if pH < 4.5, and flowing heating in Shapton (1994) p. High acid fruit juices; heat exchanger. 348-349 stored at ambient 7 3000 min. F 60 EBC (1995) p. 13 temperature 5000 min. Juices: First Heating in a The National Food Processors National Food Fruit juices, shelf stable heat exchanger to Association states that a typical hot Processors after hot fill-hold 90 ⁰C: fill/hold process used for shelf Association (NFPA), pasteurization stable juices might be to treat the cited in F90 = 2 seconds; next Filling at 85 juice at 90 degrees C (194 degrees FDA/CFSAN (2004) ⁰C; F) for 2 seconds, followed by filling Section V 4.2. then Holding: at 85 degrees C (185 degrees F) and holding for 1 minute at that Mena et al (2013) F = 1 min. 85 temperature. Based upon research p. 2127 it conducted for E. coli O157:H7, Salmonella species (spp.) and Listeria monocytogenes in fruit juices, NFPA calculated that this typical process used for shelf stable juices would achieve a 50,000 log reduction for these pathogens without taking into account the cumulative lethality during the cool down period. The normal processing conditions Mena et al (2013) of hot-filled shelf-stable juices p. 2127 cause often microbial lethality in excess, flavor loss, browning and nutritional degradation. Juices: First Heating (in a Hot fill-cool procedure for fruits National Canners Fruit juices, shelf stable heat exchanger) to with pH < 4.0. Association after hot fill-hold T > 85 ⁰C; Filling temperature higher than cited in pasteurization Next Filling, and 85⁰C, followed by can sealing, and Silva & Silva (1997) can sealing. (immediately) immersion for 2 min. p. 535 2. Pasteurization values F for commercial food processes -36-
PASTEURIZATION VALUES F FOR COMMERCIAL FOOD PROCESSES Product Approximate Additional information; Remarks Source pasteurization value F or P Then Holding: in steam or water of 88 ⁰C before F88 = 2 min. cooling. Juices: F71.1 = 3 seconds Recommended general thermal National Food Fruit juices for 5-log reduction process of 3 seconds at 71.1 Processors of the pathogenic E. degrees C (160 degrees F), for Association, cited in coli O157:H7, Salm achieving a 5-log reduction for E. Mazzotta (2001), onella, and Listeria coli O157:H7, Salmonella, and Liste and in monocytogenes in ria monocytogenes in fruit juices. FDA/CFSAN (2004) fruit juices. The efficacy of this process was Section V.C.5.2 measured using single strength apple, orange, and white grape juices adjusted to a pH of 3.9. The authors noted that a pH in the range of 3.6 to 4.0 has been reported as a non-significant variable in the heat resistance of E. coli O157:H7. The authors also noted that the heat resistance of these vegetative bacterial pathogens might be considerably greater at pH values of 4.0 and higher. This process assumes that the pathogens will have increased thermal resistance due to their being acid-adapted. Juices: 30 - 15 s at 93 ⁰C - Inactivation of micro-organisms Shapton (1994) p. Fresh juices, stored at 96 °C. (shelf life). 348-349 ambient temperature
Juices: F88 = 15 s. Inactivation of enzymes (pectin Ramaswamy et al Fruit juices, stored at esterase; polygalacturonase). (2005) table 3.1 ambient temperature F88 = 15 s. UK Food Safety Act (1990). Smith (2011) p. 250
F90 = 1 min. Inactivation of micro-organisms Eagerman and (shelf life) and inactivation of heat- Rouse (1976) in stable pectin methyl esterase Timmermans et al (PME) to prevent cloud loss. (2011) p. 235
Juices: F80 = 5 min. if pH < 3.7. Taylor, K.; Crosby, Fruit juice Heat to 90 ⁰C if pH < 3.7, for Byssochlamys. Most D. (2006) p. 7-9 spoilage caused by yeast/mould.
F65 = 17 min. if pH < 3.7. Heat to 90 ⁰C if pH < 3.7, for Byssochlamys. Juices: 5 log reductions of E. coli O157:H7, NACMCF (2006); Fruit juice and Salmonella. Bean (2012) table 2.1 The initial n mber of pathogens FDA/CFSAN (2004): present in your untreated juice is section V.C. 1.0 likely to be far less than 5 10 organisms per gram, i.e., only 1 2 10 or 10 organisms per gram. Applying a 5-log treatment to juice that may contain such levels of pathogens achieves a tolerable level of risk by ensuring that the process is adequate to destroy microorganisms of public health significance or to prevent their gro th. Th s, if o se paste ri ation as your pathogen control measure, that treatment must be carried out to achieve consistently at least a 5- log reduction in the "pertinent microorganism."
Juices: F80 = 30 s. To ens re the safet of a FDA/CFSAN (2004): 2. Pasteurization values F for commercial food processes -37-
PASTEURIZATION VALUES F FOR COMMERCIAL FOOD PROCESSES Product Approximate Additional information; Remarks Source pasteurization value F or P Fruit juice concentrates "thermally processed concentrate" section V.C.4.3 we recommend all of the juice receive a pretreatment consisting of a thermal treatment of at least 80 degrees Centigrade for thirty seconds. Such a process delivers a degree of thermal inactivation of pathogens that is extraordinarily beyond the required 5-log reduction .
Juices: F90 = 2 s; Mazzotta (2001); Fruit juices; premium These processing conditions b far F = 20 s. 84 exceed the criterion for microbial Timmermans et al inacti ation . (2011) p. 235
Juices, Nectars and Still F95 = 15 s tradi- If pH < 4.2. Tetrapak (2013) Drinks (JNSD) tionally. New approach: F95 - 98 = 10-30 s.: first pasteurization, to deactivate enzymes and kill micro-organisms. F80 = 15 s: second pasteurization (prior to filling)
F80 = 15 s Juice with pulp if pH < 4.2. F123 = 15 s If 4.2 < pH < 4.6. F138 = 4 s. pH > 4.6. Ketchup; (Catsup) F71 = 15 min.; 1% acidity. Taylor, K.; Crosby, 1% acidity or hot fill at 82 ⁰C D. (2006) p. 7-9 7 Leek pickles, 1-2 % F 87 > 20 - 25 min. pH = 3.7 - 3.9. Holdsworth & acetic acid, with sugar; Simpson (2007) p. stored at ambient 136 temperature 7 Lemonades; stored at 300 min. F 60 EBC (1995) p. 13 ambient temperature 500 min. 8.9 Lemon juice; stored at F 93.3 = 0.1 min. pH = 2.5. Eisner (1988) in ambient temperature Tucker (2011) p. 68 8.9 Mandarins; stored at F 93.3 = 1.0 - 2.0 pH = 3.2 - 3.4. Eisner (1988) in ambient temperature min. Tucker (2011) p. 68 Mango extract F76.7 = 1 min. Sufficient for inactivation of mango Silva & Gibbs pectin-esterase (PE). (2004) p. 355 Mango puree Heat puree to 76 to Hot fill - cool process. Nanjudaswamy 80 ⁰C; fill can; seal; 0.57 L cans of DxH = 103.2x119.1 (1973), cited in keep inverted for 2- mm. Silva & Silva (1997) 3 min. for lid This process ensured adequate p 353 sterilization commercial sterility.
F99 = 1 min. Sufficient for inactivation of mango Silva & Gibbs pectin-esterase (PE). (2004) p. 355 8.9 Nectarines; stored at F 93.3 = 1.5 - 8.0 pH = 4.0. Eisner (1988) in ambient temperature min. Tucker (2011) p. 68
Nectars F95 = 15 s If pH < 4.2. Tetrapak (2013) traditionally. New: F80 = 15 s if turbulent flow
F123 = 15 s. If 4.2 < pH < 4.6. F138 = 4 s. pH > 4.6. 20 Olives, green; stored at F 62.5 > 15 min. pH = 3.6. Holdsworth & ambient temperature Simpson (2007) p. 136
Olives; F66 = 10 min. 1% acidity. Taylor, K.; Crosby, 1% acidity D. (2006) p. 7-9 2. Pasteurization values F for commercial food processes -38-
PASTEURIZATION VALUES F FOR COMMERCIAL FOOD PROCESSES Product Approximate Additional information; Remarks Source pasteurization value F or P 7 Onion pickles, 1-2% F 87 > 5 min. pH < 3.7. Holdsworth & acetic acid, no sugar; Simpson (2007) p. stored at ambient 136 temperature
Onions; F80 = 10 min. 1% acidity. Taylor, K.; Crosby, 1% acidity D. (2006) p. 7-9
Onions: silverskin F71 = 15 min. 1% acidity. onions; 1% acidity 8.9 Orange juice; stored at F 93.3 = 0.2 - 0.6 If pH = 3.5 - 3.8. Eisner (1988) in ambient temperature min. Tucker (2011) p. 68 Flash Toledo (2007) p. pasteurization; 325 hold time =
F90 = 1 min. or F95 = 15 seconds. Orange juice: Single F71.1 = 3 s Adequate to ensure a 5-log Penn State strength orange juice, reduction of the three vegetative University (2010) adjusted to a pH of 3.9. bacterial pathogens E. coli quoting FDA O157:H7, Salmonella and Listeria Comments/Recomm monocytogenes at juice pH values endations; pH 3.9. FDA/CFSAN (2004) section V 5.2
Orange juice F71.1 = 3 s 5 log red ction of the pertinent FDA /CFSAN (2004) micro-organism ; in orange j ice section V.C. 1.0; this is E. coli 0157:H7. section V.C.1.3; If pH = 3.6 - 4.0. section VII.B.3.0